The Black Gilliflower Apple is more oval than round, thus some of the synonyms for the apple — Sheepnose or, in the Southern United States, Crow’s Egg [1].
The flesh is greenish-white, coarse, firm and somewhat juicy. There is a large core.
When a Black Gilliflower Apple is too ripe, it dries out, but it is a fragrant apple with good taste, which to many compensates for the dryness.
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[1] For the Crow’s Egg grown in the Northern United States, see “Crow’s Egg Apples.”
Storage Hints
Black Gilliflower Apples become dry in storage.
History Notes
Black Gilliflower Apples probably originated in Connecticut before 1800.
Some speculate that it was one of the trees in the cross that brought about Red Delicious Apples, and one of the parents of Granny Smith in Australia.