Jacobs Sweet
- From
- Medford
- Description
- In form, color and texture it somewhat resembles Bough Sweet. Its commercial limit varies from October to December or later in cellar storage and from January to March in cold storage
- Flesh quality
- moderately firm, moderately coarse, very tender, crisp, juicy, slightly aromatic, very sweet, good.
- Flesh color
- white, yellow tinged
- Skin quality
- tough, somewhat waxen
- Skin color
- green, yellow, blushed
- Sizes
- very large, large, above medium
- Shape
- round, symmetrical, oblate, conical
- Keeping quality
- unreliable keeper
- General quality
- The fruit is very tender and liable to crack and spot.
- Uses
- dessert, kitchen
- Eating season starts in
- October
- Eating season ends in
- April
- Also known as
- Jacobs
- Jacob's sweet
- Jacob's winter sweet
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 169.