Heart's Pippin
AppleHeart's Pippin
Origin/History
Not described in source.
Tree
Not described in source.
Fruit
Size and Form: Medium in size, roundish, flattened at both ends, and oblique in form.
Skin: Pale yellow, with suffused shades of whitish yellow, and a faint blush cheek on the sun-exposed side.
Stem: Medium length. (Thomas describes simply as medium.)
Cavity: Regular and even, moderately deep, russeted.
Calyx: Five distinct, erect, open segments.
Basin: Regular, medium depth.
Flesh: White, very tender, juicy, and acid. Fine for sauce.
Core: Medium.
Seeds: Roundish oval.
Season
November.
Uses
Cooking. Particularly noted as fine for sauce.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— F.R. Elliott, The Western Fruit Book (1865)Heart's Pippin.
Fruit, medium, roundish, flattened at ends, oblique ; color, pale yellow, with suffused shades of whitish yellow, and faint blush cheek in sun ; stem, medium ; cavity, regular, even, moderately deep, russeted ; calyx, with five distinct, erect, open segments ; basin, regular, medium depth ; flesh, white, very tender, acid, juicy, fine for sauce; core, medium; seeds, roundish oval. November.
— John J. Thomas, The American Fruit Culturist (1903)Heart's Pippin. Medium, roundish, yellow; tender, acid—cooking. November.