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King of the Pippins Apples
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The King of the Pippins is oblong and very small—no more than two and a half inches in diameter. The skin is greenish-yellow flushed with orange-red and overlaid with red stripes. Some fruits will have gray-green lenticels or gray russeting. Those with more sun exposure are often more covered in orange-red. The flesh is creamy in color, fine-grained and crisp in texture, and juicy. The high-quality, rich flavor is subacidic and vinous, with notes of almonds or other nuts. Some detect a bitter flavor as well.
King of the Pippins is available in fall and winter.
King of the Pippins (Malus domestica) is an heirloom apple with many different names, depending on geography. In England it is known as King of the Pippins or sometimes Prince’s Pippin or Golden Winter Pearmain, It is also is known as Reine des Reinette in France, Gold Parmane in Germany and Switzerland, and Kroon Renet in the Netherlands. There is also a sport called the King of the Pippins Russet. No matter the name, King of the Pippins is highly valued for its flavor and its excellence in cider making. Offspring of this variety include Baunen, King Russet, Princess, and Rote Goldparmane.
Apples contain a variety of important nutrients, particularly Vitamin C potassium, and fiber. The soluble fiber in apples, called pectin, helps prevent cholesterol buildup and heart disease. The insoluble fiber moves food through the digestive system and keeps the intestinal tract healthy. Many of an apple’s nutrients are located in or just under the skin.
The excellent flavor of King of the Pippins makes this a good dessert variety. King of the Pippins is also an important variety for cider making in some regions. Very versatile, it also makes a good apple for open tarts and pies, along with preserves, since it keeps its shape when baked. King of the Pippins will keep through February in proper cool, dry storage.
“Pippin” describes many varieties of apples, including King of the Pippins. The word refers to how the variety grows—in this case, grown wild from seed rather than grafted onto another tree.
A nurseryman named Kirke in Brompton, England first introduced the variety called King of the Pippins around 1800. However, this apple likely originated earlier in the 1770s, probably in France or potentially Holland. This variety was more popular in the past, particularly the 19th century. Reine des Reinette, as it’s known in French, is still very popular in France, and is still growing in many home orchards in both France and England. It is well suited for the temperate climates of Europe.
Recipes that include King of the Pippins Apples. One is easiest, three is harder.
|Dessert Now, Dinner Later||Homemade Apple Pie Filling|
|Flour on My face||Instant Pot Cinnamon Apples with a Thick Brown Sugar Glaze|
|One Broads Journey||Beet Carrot Apple Ginger Juice|
|Mom Secret Ingredients||Easy Cinnamon Roll Apple Rose Tart|