White Pippin
- Description
- The origin of this fruit is unknown, but its history can be traced to the nursery of Silas Wharton. Sometimes thought to be the Canada Reinette. Beach notes that in central and western New York it generally succeeds better than the Yellow Newtown or the Green Newtown. Some New York fruit growers considered it a profitable commercial variety, but it is not recommended for general planting in New York.
- Flesh quality
- firm, moderately fine-grained to a little coarse, tender, crisp, juicy, sprightly subacid
- Flesh color
- yellow tinged
- Skin color
- yellow, brown-pink mottled, brown-red mottled, brown-pink blushed, brown-pink striped, brown-red striped, brown-red blushed, green
- Sizes
- large, medium
- Shape
- round, irregular, oblate, uniform, symmetrical, angular, conical
- General quality
- good or sometimes very good
- Uses
- market, kitchen
- Eating season starts in
- November
- Eating season ends in
- May
- Also known as
- Canada Pippin
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 368.