Fall Jenneting
- Description
- It appears that this variety was brought into Western New York from Athens on the Hudson, about 1827. Not recommended for planting in New York.
- Flesh quality
- moderately firm, fine, crisp, tender, juicy, sprightly, subacid, good
- Flesh color
- yellow tinged
- Skin quality
- thin, tough, smooth
- Skin color
- yellow, bronze blushed, green, brown-red
- Sizes
- large, above medium
- Shape
- round, unequal sides, ribbed, oblate, conical
- Keeping quality
- It shows bruises quite readily, does not stand shipping very well and is not a good keeper.
- Uses
- dessert, culinary
- Eating season starts in
- September
- Eating season ends in
- December
- Also known as
- Fall Geneting
- Fall Gennetting
- Fall Jenetting
- Fall Jenneting
- Fall Jennetting
-
Spencer A. Beach, The Apples of New York, vol. 2 (Albany: J.B. Lyon Company, 1905), 59.