Newark Pippin
- Flesh quality
- tender, rather fine-grained, breaking,, rich, juicy, sub-acid, aromatic, sprightly,
- Flesh color
- yellow tinged
- Skin quality
- smooth or slightly roughened with capillary russet lines, slightly waxy, moderately thin, tough
- Skin color
- green, yellow
- Sizes
- large, above medium
- Shape
- round, oblong, uniform, angular, elliptical
- Uses
- dessert, cider, table, culinary
- Eating season starts in
- December
- Eating season ends in
- January
- Also known as
- French Pippin
- Yellow Pippin
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Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 223.