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Champlain Apple



A medium-sized apple with smooth, greenish-yellow, tender skin that ripens slowly. Sometimes there will be light russeting on the skin.

The apple is round but not always regularly so.

The white, fine-grained flesh is tender and juicy, sometimes with a tinge of yellow. The taste has just a bit of tartness.

The trees are usually found in old orchards.

Cooking Tips

Good for eating out of hand or cooking with.



History Notes

Possibly originated in Virginia. Released 1850. Was popular in mid-1800s America for home growing. Was listed as Summer Pippin in 1871 in American Pomological Society's Catalogue; in 1897, the name was changed to Champlain.

See also:

Russet Apples

Adam's Pearmain; Ard Cairn Russet Apple; Ashmead's Kernel; Bloody Butcher Apple; Carpentin Apple; Champlain Apple; Claygate Pearmain; Cox's Orange Pippin Apple; Egremont Russet Apple; Golden Russett Apples; Irish Peach Apple; Kerry Pippin Apple; Kill Apple; Ribston Pippin; Russet Apples; Saint Edmund's Pippin; Widows Friend Apple; Winesap Apples; Yarlington Mill Apple; York Imperial Apple; Zabergau Reinette Apples; Zuccalmaglio's Reinette Apples

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Also called:

Nyack; Summer Pippin

Citation

Oulton, Randal. "Champlain Apple." CooksInfo.com. Published 20 March 2004; revised 06 December 2005. Web. Accessed 12/18/2017. <http://www.cooksinfo.com/champlain-apple>.

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