American Golden Pippin
type: Dessert, Eating
synonyms: Golden Pippin of Westchester County, New York Greening
identification: Large, round. Faces are slightly ribbed. The base colour is yellow maturing to golden. Washed red on the sun-exposed faces and streaked red over the base colour on the shaded faces. The peel tends to be somewhat chewy. The stem is short and moderately stout, set in a rather shallow, wide cavity.
characteristics: The flesh is pale yellow. Tender and juicy. Sweet with a roasted flavour.
uses: Most commonly eaten fresh, but also used for baking.
origins: The true origins of this cultivar are difficult to track down. There are at least four different American-bred varieties known by the name American Golden Pippin, either as the primary name or as the synonym and, together they have resulted in a convoluted maze of details. William Kenrick provided a description in his 1844 "Fruit Adapted to Cultivation In the United States" stating that it is "a large, yellow winter fruit, of an agreeable flavor, and highly prized. It has recently come into notice, but promises to become a standard fruit." Jon J. Thomas also mentions it under the name of Golden Pippin of Westchester County in his 1885 book "The American Fruit Culturist" Other references to this apple suggest that it did not emerge until the late 1800s when it was found in the State of Maryland. It is likely that the tree was grown, either by chance or design, from a seed--probably New York State--during the early 1800s.
cultivation: Upright spreading. Produces abundant crops.
harvest: Ready for harvest late in the fourth period.
notes: This apple suffers from two important setbacks. One is that it is frequently confused with the English Golden Pippin. The other is that it is one of several dissimilar apples dubbed American Golden Pippin and so its description and traits are often debatable.
ploidism: Diploid. Self sterile.
harvest period: 4
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