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Allington Pippin
type: Culinary, Dessert
synonyms: Allington, Allington Peppin, Brown’s South Lincoln Beauty, South Lincoln Beauty, South Lincoln Pippin. Often incorrectly referred to as Arlington Pippin which is an unrelated cultivar.
identification: Medium size and round to round conic, often lopsided. Pale yellowish-green skin with extensive brick-red flushes and broken stripes on the sun exposed face. Russet lenticels and russet patches. The calyx should be medium size and open in a medium deep, ridged basin. The stem is short and moderately stout in a deep and narrow, russeted cavity. The surface is frequently affected by Allington Spot which is caused by a browning of the lenticels.
characteristics: Flesh is off-white, fine-grained. Juicy with a rich, sweet-tart flavour, somewhat reminiscent of pineapple. The flavour tends to be somewhat harsh at harvest time, mellowing pleasantly in storage.
origins: A cross between Cox’s Orange Pippin and King of the Pippins produced by solicitor and apple breeder Thomas Laxton of Stamford in Lincolnshire (U.K.). Introduced in in 1884 and originally it was listed as Brown’s South Lincoln Beauty, later as South Lincolnshire Pippin. G. Bunyard & Co. Nursery in Maidstone, Kent, listed it as Allington Pippin in 1896.
cultivation: Compact, upright spreading spur bearer. Produces good crops every other year.
cold storage: Keeps up to two months.
vulnerabilities: Resistant to scab.
harvest: Ripens in the first half of the fifth period and stores well, becoming sweeter, more flavourful.
pollination group: D
pollination peak: 14
ploidism: Diploid. Partly self fertile but produces best in the proximity of a suitable source of pollen.
cold storage weeks: 8
harvest period: 5
flowers: pink
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