Pippin apples originated in the United Kingdom and are considered all-purpose apples that are good for eating, baking and making cider. Some variety of these heirloom apples have been grown in the U.S. since the 1700s and were often used as dessert apples in early America, according to the Apple Journal. As with all apple trees, Pippin apples require chill time at temperatures below 45 degrees Fahrenheit. Pippins thrive in USDA hardiness zones 4 to 8.
Discovered in the United Kingdom in 1894, the Allington Pippin apple is a tall, medium-sized apple with green-yellow skin with red stripes. The cream-colored flesh is acidic and the flavor may resemble a pineapple. Not usually considered a good eating apple, Allington Pippins will hold their shape in the cooking process. Trees can reach 20 feet tall.
Also known as Yellow Newtown, the Newtown Pippin was discovered in Newtown, Long Island, New York in 1759. This apple was George Washington's favorite, according to the Apple Journal, but it is not an aesthetically pleasing variety. The medium-sized fruit is bright green with brown-purple highlights and white dots. The flesh is yellow, juicy, tart and acidic. Newtown Pippin trees should be ready for harvest in the middle of October and fruit will store well for about two months. Trees can reach 20 feet tall.
Saint Edmund's Pippin
Also known as Saint Edmund's Russet, the Saint Edmund's Pippin apple originated in England in 1870. The trees are vigorous and are heavy producers of medium-sized apples that have gold-yellow skin with brown patches. The flesh is yellow and flavor is tart and crisp, making them good for eating and for cider. Saint Edmund's Pippins should be ready for harvest in early September.
A cross between the Ribston Pippin and Nonpariel, the Sturmer Pippin was introduced in England in 1831 and is one of the best-storing apple varieties. Though harvest should be in November, apples will keep for several months. Sturmer Pippin apple trees are small and compact, and the fruit requires less chill time than most other varieties. The fruit has yellow-green skin with copper-colored highlights and the flesh is dense, dry, highly acidic and high in Vitamin C. Flavor improves with storage, according to AllAboutApples.
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