Kerry Pippin

Origin/History

Kerry Pippin is an Irish dessert apple. As its name indicates, it originated in Ireland, though nothing is definitely known of its specific origin (Herefordshire Pomona). It was introduced through the instrumentality of Mr. Robertson, the nurseryman of Kilkenny (Herefordshire Pomona). Bunyard records that it was raised in Ireland and received in England in 1819, citing Ronalds, p. 6. Elliott classifies it simply as a foreign variety. Downing identifies it as an Irish dessert apple.

Tree

The tree is a fine grower, hardy, and a good bearer, attaining about the middle size (Herefordshire Pomona). It is well adapted for grafting on the paradise stock, and being grown either as a dwarf or espalier (Herefordshire Pomona). Bunyard describes growth as medium and fertility as moderate. Veitch describes it as a good bearer that keeps well.

Leaf: Oval, slightly upfolded, coarsely curved serrate (Bunyard).

Bark, twigs, lenticels, buds: Not described in source.

Fruit

Size: Sources vary slightly. Elliott describes it as medium. Herefordshire Pomona describes it as below the medium size. Downing describes it as middle size. Bunyard gives small to medium, with specific dimensions of 2 by 2¼ inches. Veitch describes it as medium size.

Form: Oval (Herefordshire Pomona, Bunyard, Downing); sometimes roundish oval (Herefordshire Pomona); roundish oval, regular (Bunyard); roundish oval (Elliott). Downing notes it is a little flattened at the eye.

Stem (Stock): Slender, three quarters of an inch long, obliquely inserted in a small cavity, by the side of a fleshy protuberance (Herefordshire Pomona). Bunyard describes the stem as short, in a very shallow cavity, or often on level.

Cavity: Small, with a fleshy protuberance to one side (Herefordshire Pomona); very shallow, or often the stem sits on level with the fruit surface (Bunyard).

Calyx (Eye): Small and closed, with broad, erect, and acuminate segments (Herefordshire Pomona). Bunyard also describes the eye as closed.

Basin: Shallow, generally surrounded with five prominent plaits (Herefordshire Pomona); shallow (Bunyard).

Skin: Smooth and shining (Herefordshire Pomona). Greenish yellow at first, changing as it ripens to a fine clear pale yellow colour, tinged and streaked with red on the side next the sun; sometimes when fully exposed, one half of the surface is covered with bright shining crimson, streaked with deeper crimson; marked on the shaded side with some traces of delicate russet (Herefordshire Pomona). Elliott describes the skin as yellow, streaked with red. Bunyard describes the colour as greenish-yellow with slight flush and red stripes. Veitch describes it as gold-coloured.

Flesh/Flavor: Yellowish white, firm, crisp, and very juicy, with a rich, sugary, brisk and aromatic flavour (Herefordshire Pomona). Elliott describes the flesh as firm and crisp. Downing describes the flesh as yellow, tender, crisp, with a sugary flavor. Bunyard describes the flesh as very crisp, yellow, aromatic, brisk and juicy, and characterizes it as a good fruit of the sub-acid type. Veitch describes it as richly flavoured.

Note on flesh texture: Herefordshire Pomona, Elliott, and Bunyard describe the flesh as firm/crisp; Downing describes it as tender and crisp.

Core/Seeds: Not described in source.

Season

September and October (Elliott, Herefordshire Pomona, Downing). Bunyard gives September. It is an early dessert apple.

Uses

An early dessert apple of the highest excellence (Herefordshire Pomona). Dessert (Bunyard, Downing). Veitch notes it keeps well.

Subtypes/Variants

Not described in source.

Other

Not described in source.