Wood's Sweet
AppleWood's Sweet
Origin/History
Originated in Sudbury, Vermont, where it was considered the best fall sweet apple in cultivation.
Tree
Growth nearly equal to Baldwin; productive.
Fruit
Size and Form: Large, irregularly oblate (described as "irregular, roundish flattened" by Elliott).
Stem: Rather short.
Cavity: Broad, deep, and furrowed.
Calyx: Small, closed.
Basin: Rather deep and open (Downing); deep (Elliott).
Skin: Whitish yellow, waxen or oily in appearance, shaded and striped with fine rich red.
Flesh/Flavor: White, tender, juicy, rich, and saccharine. Rated good to very good; Elliott notes the rating as "very good" or "best."
Core/Seeds: Core small (Elliott). Not described in Downing.
Season
September through November.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Also known historically as Hyde's Sweet.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Wood's Sweet.
Hyde's Sweet.
Origin, Sudbury, Vt., and there considered the best fall sweet Apple in cultivation. Growth nearly equal to Baldwin, and productive.
Fruit large, irregularly oblate. Color whitish yellow, waxen or oily, shaded and striped with fine rich red. Stalk rather short, inserted in a broad, deep, furrowed cavity. Calyx small, closed, set in a rather deep open basin. Flesh white, tender, juicy, rich saccharine. Good to very good. September, November.
— F.R. Elliott, The Western Fruit Book (1865)Wood's Sweet.
Hyde's Sweet.
From Sudbury, Vt. Growth, similar to Baldwin ; productive. Fruit, large, irregular, roundish flattened ; whitish yellow, oily, shaded and striped with red ; stem, short ; cavity, broad, deep, furrowed ; calyx, small, closed ; basin, deep ; flesh, white, tender, juicy, rich, saccharine; "very good" or "best ;" core, small. September to November.