Scott
- From
- Newport
- Description
- Originated about 1864 on the Scott Farm in Vermont but not generally known in New York.
- Flesh quality
- firm, crisp, a little coarse, tender, very juicy, briskly subacid, eventually becoming rather mild subacid, aromatic
- Flesh color
- red stained, yellow tinged
- Skin quality
- smooth, rather thin, moderately tough
- Skin color
- yellow, red striped, red mottled, green, purple-red blushed
- Sizes
- small, medium, below medium
- Shape
- round, irregular, ribbed, oblate, elliptical, conical
- General quality
- good
- Uses
- market, local market
- Eating season starts in
- December
- Eating season ends in
- May
- Also known as
- Scott's Red Winter
- Scott Winter
- Scott's Winter
- Wilcox's Winter
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 303.