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Allington Pippin Apples

Allington Pippin Apples have pale yellowish-green skin with red flushes.

The flesh inside is off-white, with a rich, sharp, bitter-sweet flavour.

The Arlington Pippin Apple tree is compact, and can produce fruit without another apple tree to pollinate it, though another tree improves the quantity.

The apples ripen in October.

Arlington Pippin Apples can be used for cooking, but they are really best for eating fresh. Some say they are also good for cider.

Storage Hints

Arlington Pippin Apples store well. In storage, the flavour mellows and more of the sweetness comes out.

History Notes

Developed in Lincolnshire, England from a cross between King of Pippins and Cox's Orange Pippin by Thomas Laxton, released 1884. It was first named "Brown's South Lincoln Beauty" then "South Lincolnshire Pippin", finally renamed in 1896 by G. Bunyard & Co. Nursery in Maidstone to Allington Pippin.

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Bon mots

"This root, no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?"

-- Denis Diderot (French philosopher. 5 October 1713 – 31 July 1784).

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