Greenup's Pippin
Apple
Greenup's Pippin
Origin / History
Raised near Keswick at the end of the eighteenth century by a shoemaker named Greenup, and introduced by Messrs. Clarke & Atkinson, of Keswick (Bunyard). Bunyard enters it under the heading "Yorkshire Beauty," citing the Herefordshire Pomona, p. 20. The Herefordshire Pomona (1885) figures it as Plate XX under that name and says there is no published account of its origin; the name gives the only clue to the locality of its production, and trees from 20 or 30 years old are scattered here and there through the orchards of Herefordshire and Worcestershire.
Downing calls it an English apple, described by Hogg as popular and highly esteemed. The Herefordshire Pomona calls it very handsome and says its great size, fine quality, and beauty make it the favorite fruit in the market for its short season. At the Apple Exhibition of the Woolhope Club, held October 10th, 1878, it was the most beautiful culinary variety exhibited.
Tree
Tree hardy and an abundant bearer (Hogg, cited by Downing). Growth moderate; fertile (Bunyard).
Fruit
Size: Above medium (Downing) to large (Herefordshire Pomona, Bunyard). Three and a half inches wide and three inches high (Herefordshire Pomona); 3¼ by 3 (Bunyard).
Form: Roundish, flattened or round conical, irregular. Angles on the sides, often very marked (Herefordshire Pomona); on one side a prominent rib (Downing).
Stem: Short to very short (very short, Herefordshire Pomona), inserted in a cavity.
Cavity: Russety (Herefordshire Pomona); broad (Bunyard).
Calyx: Eye open, with short erect segments (Herefordshire Pomona); closed (Bunyard).
Basin: Contracted and angular (Herefordshire Pomona); deep, ribbed (Bunyard).
Skin: Bright yellow, pale yellow or pale straw color, with a bright red blush or scarlet flush on the side exposed to the sun, and occasional russet marks.
Dots: Not described in source.
Flesh and flavor: Pale yellowish white (Downing) or yellow (Bunyard); tender, juicy. Sweet, brisk (Downing); sub-acid (Bunyard); with an agreeable acidity (Herefordshire Pomona).
Core and seeds: Not described in source.
Season
The recorded season runs from the end of August to December. The Herefordshire Pomona gives the end of August through September to the beginning of October, a short season following the early Codlins and Lord Suffield apple. Downing gives October to December and Bunyard September to December.
Uses
Culinary. The Herefordshire Pomona calls it "a first-rate culinary apple" and the favorite fruit in the market for its short season.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
- The Herefordshire Pomona (1876–1885) — listed as Yorkshire Beauty
- Downing, Fruits and Fruit Trees of America (1900)
- Bunyard, A Handbook of Hardy Fruits (1920) — listed as Yorkshire Beauty
Nursery Catalog Sources
Found in 3 catalogs (1900–1913) from England, Illinois
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900 — listed as Yorkshire Beauty
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911 — listed as Cumberland Favourite
- Benjamin Buckman (personal inventory) , Farmingdale , Illinois — 1913 — listed as Yorkshire Beauty
View original book sources (3)
— Woolhope Naturalists Field Club, The Herefordshire Pomona (1885)Plate XX.
- YORKSHIRE BEAUTY.
There is no published account of the origin of this apple. Its name gives the only clue to the locality of its production ; but trees from 20 or 30 years old are scattered here and there through the orchards of Herefordshire and Worcestershire.
Description.—Fruit : large, three and a half inches wide, and three inches high ; roundish and flattened, with angles on its sides, which are often very marked. Skin : bright yellow, with a bright red blush on the side exposed to the sun, with occasional russet marks. Eye : open, with short erect segments, inserted in a contracted and angular basin. Stalk : very short, inserted in a russety cavity. Flesh : tender and juicy, with an agreeable acidity.
This is a first-rate culinary apple, and very handsome. It follows the early Codlins and Lord Suffield apple, and is in season from the end of August through September to the beginning of October. Its great size, its fine quality, and its beauty, make it the favourite fruit in the market for its short season. At the Apple Exhibition of the Woolhope Club, held October 10th, 1878, it was the most beautiful culinary variety exhibited.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Greenup's Pippin. Greenup's Pippin. This English Apple is described by Hogg as popular and highly esteemed, the tree being hardy and an abundant bearer. Fruit above medium, roundish, with on one side a prominent rib, pale straw color, bright red next the sun. Flesh pale yellowish white, tender, juicy, sweet, brisk. October to December.
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)YORKSHIRE BEAUTY. Her. Pom., P. 20. (Councillor, Cumberland Favourite, Red Hawthornden, Walsgrove Wonder, Greenups Pippin.) Culinary, September to December, large, 3¼ by 3, round conical, irregular. Colour, pale yellow with scarlet flush and russet. Flesh, tender, yellow, sub-acid. Eye, closed in a deep ribbed basin. Stem, short, in a broad cavity. Growth, moderate; fertile. Origin, raised near Keswick, at the end of the eighteenth century, by a shoemaker, named Greenup. Introduced by Messrs. Clarke & Atkinson, of Keswick.