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.
Good for eating out of hand or cooking with.
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.
Russet ApplesAdam'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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Nyack; Summer Pippin