Farris

No image for this cultivar exists.
From
Allen County
Description
Farris was introduced by a Mr. Reeves of Allen county, Kentucky, and afterwards brought more prominently into notice by W.M. Samuels, Clinton, Ky.
Flesh quality
coarse, crisp, tender, juicy, pleasant, sub-acid, good.
Flesh color
yellow tinged
Skin quality
smooth, waxy, glossy,
Skin color
purple, red, yellow, purple-carmine striped
Sizes
medium, below medium
Shape
round, ribbed, oblate, conical
Eating season starts in
December
Eating season ends in
April
Citations: