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Ribston Pippin Apples
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Ribston pippin apples are medium to large in size and are round to oblate in shape, though they are commonly lopsided and can appear irregular. The firm, yellow to green skin has a variegated appearance with red streaking, orange blushing, and russeting at the base and top of the fruit. There are also many light tan lenticels or visible pores across the slightly ribbed surface of the skin. The pale yellow to cream-colored flesh is firm, dense, and crunchy with a few, dark brown to black seeds encased in the fibrous core. Ribston pippin apples are aromatic and sweet with subtle hints of pear.
Ribston pippin apples are available in the fall.
Ribston pippin apples, botanically classified as Malus domestica ‘Ribston pippin,’ grow on small to medium-sized deciduous trees and these apples were extremely popular in the Victorian era. Also known as the Glory of York, Ribstone, Travers, Rockhill’s russet, Formosa, and Essex pippin, Ribston pippin apples are used primarily as a dessert apple and are one of the most famous varieties of Yorkshire, England. Ribston pippin apples get their name from Ribston Hall in Yorkshire as they were first grown there, and they are known as the parent of the famous Cox's Orange pippin variety.
Ribston pippin apples are an excellent source of vitamin C and contain vitamin A and vitamin B. They are also a great source of both soluble and insoluble fiber, which can help aid in digestion.
Ribston pippin apples are best suited for both raw and cooked applications such as baking, roasting, or sautéing. They have long been touted for their excellence as a dessert apple in England and can be used in pies, tarts, pastries, muffins, bread, and cakes. Ribston pippin apples can also be cooked down to make sauces, preserves, and spreads, or pressed to make juice and cider. They can be sliced and added to a sauté or stir-fry, roasted with root vegetables, or added to mashed potatoes for a sweet and savory side dish. Ribston pippin apples pair well with pear, pecans, cabbage, raisins, curry, sharp cheeses, rosemary, and warm spices. They will keep up to a month when stored in a cool and dark place.
The Ribston pippin apple was so well loved in England that it received the Award of Merit from the Royal Horticultural Society in 1962. This annual award recognizes plants that are easy to grow, are known for their high quality, and are resistant to many diseases.
Ribston pippin apples were first grown in 1708 at Ribston Hall in Yorkshire, England. After receiving three seeds or pips from Normandy, France, Sir Henry Goodricke planted the pips, one of which grew to be the first Ribston pippin tree. Ribston pippin apples became extremely popular in England and were believed to have been brought to the United States by Benjamin Vaughan before the revolution. Today Ribston pippin apples are still grown in regions throughout England and at select orchards in the United States that specialize in heirloom varieties.
Recipes that include Ribston Pippin Apples. One is easiest, three is harder.
|Butcher, Baker||Ribston Pippin Apple Pie|