"King" is a handsome tree; it is vigorous, open and spreading, and productive. It is a triploid, so two diploid pollenizers are necessary for full fertility. While this tree is noted for susceptibility to several major diseases (collar rot, fireblight, canker, cedar-apple rust), it is not typically considered difficult to cultivate. Because the fruit is so large, King is best planted in a sheltered spot so as to avoid premature windfall. Thinning will promote annual bearing.

This heirloom apple is very large and roundish in shape. A pretty red blush suffuses the yellow background of the skin, and the flesh is yellowish, coarse, crisp, and juicy. King has a rich, aromatic flavor that continues to attract a small but loyal following. An all-purpose apple, it is a dessert apple of the finest quality that is also excellent for baking, cider, jelly, and sauce. It stores well for about two months.

King of Tompkins County probably originated near Washington, NJ and was brought to Tompkins County in 1804 by Jacob Wycoff, who named the apple simply "King." In Apples of New York, Beach provides the following quote from Mr. Mattison of Jacksonville, NY: "The limbs grow so very horizontal that the tree needs scarcely any pruning and one of its good qualities is, it is a regular bearer every year, and a fine, thrifty grower. . . . The apple is one of those crimson red with yellow ground that attracts the eye, and its color will not disappoint you when you come to eat it. Its very agreeable perfumed flavor is equal to the Swaar." In 1860, the Congress of Fruit Growers at Rochester, NY added "Tompkins County" to its name so as to distinguish it from other "King" apples.

Fruit photographed at Black Diamond Farm, Trumansburg, NY.