Kentish Pippin
AppleKentish Pippin
Origin and History
An old English apple, traditionally esteemed abroad for cooking, though it performs well as a dessert apple in America. Known also as the Red Kentish Pippin and Vaun's Pippin.
Tree Characteristics
Hardy and vigorous. A good, reliable bearer. The tree exhibits the strength and productivity expected of this established English cultivar.
Fruit Description
Size and Form: Medium, roundish oblate, with sides often unequal.
Color: Greenish yellow ground, with a slight blush next the sun. Surface marked with small gray dots.
Stalk: Short and small.
Cavity: Deep and large. Thin russet extends from the cavity out upon the fruit surface.
Calyx: Partly open.
Flesh and Flavor: Yellowish white, crisp, tender, and juicy. Rich, brisk subacid character. Quality rated Good. The balance of tartness and sweetness supports both culinary and dessert use.
Core and Seeds: Small core.
Season and Storage
Matures December to May. A valuable late keeper, maintaining quality through winter storage into spring. Extends the harvest season well beyond fresh-picked autumn fruit.
Uses
Originally bred and prized for cooking, particularly in England and continental Europe. Demonstrates good dual-purpose utility as both a culinary apple and a dessert variety suitable for fresh eating.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Kentish Pippin.
Red Kentish Pippin. Vaun's Pippin.
An old English Apple esteemed abroad for cooking, but is here quite good for dessert. Tree hardy, vigorous, and a good bearer.
Fruit medium, roundish oblate, sides often unequal, greenish yellow, with a slight blush next the sun, small gray dots. Stalk short, small. Cavity deep, large, and with thin russet extending out upon the fruit. Calyx partly open. Flesh yellowish white, crisp, tender, juicy, rich, brisk subacid. Good. Core small. December to May. Valuable as a late keeper.