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  • From: "Sgroppino Farms" <sgroppino@sgroppino.com>
  • To: <nafex@lists.ibiblio.org>
  • Subject: [NAFEX] Geneva vs Geneva Crab
  • Date: Wed, 5 Mar 2003 16:59:49 -0500

I'm confused about the differences (if any) between Geneva and Geneva Crab and am hoping someone on the list may be willing to sort this out.  Possibly they're the same thing.  What has me asking the question is the fact that they're listed as separate varieties in the Fruit, Berry & Nut Inventory.  They're described as follows:
 
        Geneva:  Medium size, red fleshed, very tart fruit.  Cider variety.  Dark maroon-red foliage.  Ripens late August to early September.
 
        Geneva Crab:  Cider apple.  Attractive tree with red veined leaves in spring.  Red-pink blossoms.  Edible dark red fruit remain on the tree until frost.  Very hardy.
 
The latter says nothing about it being a red-fleshed apple which has me wondering if it's actually something different.  Why bother listing them separately if they're synonymous?  A grower from whom I'm getting scion wood for Geneva Crab says his fruit has red flesh and is larger than the typical crab apple, which sounds like Geneva.  He claims the variety though originated in Geneva, NY, whereas the apple poster where I first saw Geneva listed it as a Canadian apple from the 1920s. 
 
Anyone willing to take a stab at sorting this out?
 
John
 
* * * * *
 
John A Gasbarre
Sgroppino Farms
Vinalhaven Island, Maine
sgroppino@sgroppino.com
USDA Zone 5
 


  • [NAFEX] Geneva vs Geneva Crab, Sgroppino Farms, 03/05/2003

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