Allington (II)

No image for this cultivar exists.
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
Citations: