Champlain

Champlain
Flesh quality
rather fine, very tender, juicy, sprightly, subacid, good to very good.
Flesh color
white, yellow tinged
Skin quality
tender,
Skin color
crimson blushed, green, yellow
Sizes
large, medium
Shape
round, irregular, unequal, ribbed, oblong, conical, ovate
Uses
dessert, table, kitchen, culinary
Eating season starts in
August
Eating season ends in
October
Also known as
Calkin's Pippin
Champlain
Geneva Pearmain
Haverstraw PIppin
Large Golden Pippin
Nyack
Nyack Pippin
Paper
Paper Skin
Sourbough
Sour Bough
Summer Pippin
Tart Bough
Underdunk
Vermont
Walworth
Citations: