Green Sweet
- Description
- Green Sweet sells well in local markets where it is is known, but does not sell so readily in the general market because it is not large enough and not well known and because the trade demands chiefly red, subacid apples in 1905. A fall apple has been introduced from Russia under the same name.
- Flesh quality
- tender, fine-grained, juicy, very sweet, good
- Flesh color
- green-white
- Skin color
- brown-red blushed, green, yellow
- Sizes
- large, medium, below medium
- Shape
- round, ribbed, uniform, regular, ovate, conical
- Keeping quality
- Keeps late. It holds its flavor and remains crips, brittle and juicy until spring.
- General quality
- One of the best late keeping sweet apples in cultivation in New York.
- Uses
- dessert, culinary, local market
- Eating season starts in
- December
- Eating season ends in
- May
- Also known as
- Green Sweeting
- Honey Greening
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 150.