Allington (II)
- From
- England
- Description
- Allington has not been tested sufficiently to show how well it is adapted to New York conditions. There is another Allington from Minnesota that is not grown in New York State.
- Flesh quality
- moderately coarse, rather crisp, tender, rather firm, juicy, briskly subacid to nearly acid, pleasantly aromatic, rich in flavor, good in quality.
- Flesh color
- yellow tinged
- Skin quality
- thick, smooth
- Skin color
- red, green-yellow, gray mottled, red mottled, carmine striped
- Sizes
- large, medium, above medium
- Shape
- round, unequal sides, ribbed, oblate, oblong, uniform
- General quality
- Good size and good quality, but not attractive.
- Uses
- dessert, culinary
- Eating season starts in
- November
- Eating season ends in
- February
- Also known as
- Allington Pippin
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 42.