The primary designation for the fruit remained “apple” during the colonial era, mirroring its contemporary name. However, a notable distinction lies in the sheer variety of apple cultivars that existed at the time, many of which are now lost or exceedingly rare. These specific types carried their own unique appellations, reflecting their flavor, appearance, or origin.
Understanding the nomenclature of apples during the colonial period offers valuable insights into agricultural practices, trade routes, and even social hierarchies. The types of apples cultivated and consumed varied significantly based on region and economic status. Some varieties were prized for cider production, a staple beverage, while others were favored for cooking or fresh eating. The names themselves often provide clues about the apples’ history and purpose.
