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Seasons/Availability
Pippin Apples are available September through December possibly stretching into January from Washington State and Oregon. California supplies the marketplace late July through mid-November. Check for availability.
Current Facts
An antique American apple, Pippin apples are making a successful comeback in America. Apples have long been referred to as Nature's toothbrush! While they don't actually clean the teeth, apples promote dental hygiene. Biting and chewing an apple stimulates the gums. The apple's sweetness promotes the flow of saliva which reduces tooth decay by decreasing the levels of bacteria in the mouth.
Description/Taste
Light yellow-green in color, Pippin apples may be lightly splashed with a hazy orange and red highlight somewhere on their rather rough skin. Tantalizingly delicious, this apple offers a tender but firm, crisp, tart, fragrantly juicy flesh. Medium-sized, the Pippin variety is recognized for its excellent apple flavor and is considered to be one of the best dessert apples.
Nutritional Value
An apple has no cholesterol and contains pectin, a beneficial dietary fiber. This fiber may actually work to reduce the body's cholesterol level and may possibly help prevent heart attacks. Pectin also slows glucose metabolism in diabetics. Apples contain potassium which may reduce the chances of a stroke and have a trace of boron believed to build bones and to increase mental vitality. Apples offer a small amount of vitamin A and vitamin C and have only a trace of sodium. An average apple contains about 80 calories. Unpeeled apples provide the most nutrition. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
The firm Pippin makes delicious pies and is an excellent apple for all baked goods. Its tart flavor makes a great tasting applesauce. Easily portable, the crunchy tart-sweet taste makes a satisfying healthy snack. If confused about which apple to use for cooking, try this quick and easy test. Cut a slice of the apple; place in a small bowl with a sprinkle of sugar and a bit of water. Zap it in the microwave a few minutes and taste it. Combine different varieties to create a complex flavor in apple desserts. Sliced or cut apples stay white longer if put in a bowl of water with two tablespoons of lemon juice. To store, keep apples as cold as possible in the refrigerator.
Ethnic/Cultural Info
The Pippin was the first American apple variety exported in volume to Europe.
Geography/History
France took this apple to England where it was first used in making cider. Originally meaning any apple grown from a pip, "Pippin" is a name derived from the French word "pepin", meaning both "pip" and the apple itself. It was Benjamin Franklin who helped the popularity of this apple in England when he shared its tasty samples. In the United States, the name "Pippin" referred to several different types of apples. The most popular was the Newtown Pippin. It is believed that this apple came to be from a chance seedling near a swamp estate of Gersham Moore, in Newtown, Long Island, New York in 1759, hence its name. Today these apples are grown primarily in California and Oregon. Only a few are produced in Virginia, where it is known as the Albermarle Pippin. One of the oldest original varieties of the United Sates, this apple is said to have been a favorite of Thomas Jefferson. Pippin apples are ready for harvest about three weeks after the Red Delicious.
Featured Recipes
Recipes that include Pippin Apples. One is easiest, three is harder.
is easiest, three is harder.