Malus pumila 'Bailey Sweet'
Bailey Sweet
SpeciesMalus pumila[1]
Cultivar'Bailey Sweet'
OriginUnited States, Petty, Wyoming County, New York State[2]

Bailey Sweet, also referred to as Bailey's Sweet or just Bailey, is a cultivar of the domesticated apple. Bailey Sweets were first farmed around 1840 in Petty, Wyoming County, New York.[2][3]: 34  Other names for it have included Edgerly Sweet, Howard's Sweet, and Paterson's Sweet.[3][4]

Appearance and flavor

The Bailey Sweet is the red apple

Bailey Sweet apples are medium- to large-sized apples. They tend spherical, if at times conical.[2] The skin is red and the flesh is yellowish and crisp.[2]

Bailey Sweets are for eating, not cooking. The flesh is juicy and "distinctly sweet".[2] They are in season beginning in October to January or February.[5]

Cultivation

Bailey Sweet apples are not recommended for cultivation.[5] The trees are typically productive, but unless sprayed, they tend to produce a high percentage of low-grade fruits.[2] It is susceptible to disease.[4]

The fruits are sometimes "scabby and knotty" when grown in certain areas and they generally do not store well.[2][6]

References

  1. ↑ "Bailey Sweet apple". orangepippin.com. Retrieved 25 November 2018.
  2. 1 2 3 4 5 6 7 "Bailey Apples". Cook's Info. 2018. Retrieved 25 November 2018.
  3. 1 2 Ragan, W. H. 1905. Nomenclature of the apple; a catalogue of the known varieties referred to in American publications from 1804 to 1904. U. S. Department of Agriculture, Bureau of Plant Industry, Bulletin No. 56.
  4. 1 2 Burford, T. (2013). Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks. Timber Press. ISBN 978-1604695557.
  5. 1 2 "Apple Varieties". Apple Journal. Retrieved 25 November 2018.
  6. ↑ Hedrick, U. P. (1922). Cyclopedia of Hardy Fruits. Applewood Books.
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