Origin and History
Ribston Pippin is a late, sweet dessert variety and one of the parents of the quintessential English apple, Cox’s Orange Pippin. It is believed to be have been raised from one of three pips brought back from Rouen, France, in about 1688 by Sir Henry Goodricke of Ribston Hall (near Knaresborough, Yorkshire) and was listed in the 1769 catalogue of William Prefect of Pontefract.
The original tree died in 1835, but a shoot grew from the roots to give another, which lived until 1932 when it blew over.
Ribston Pippin was well known by 1800 and grown in gardens all over the country. Although rarely found nowadays, it was popular in markets in London, Kent and Yorkshire until the First World War and was also grown in Sweden and North America.
Ribston Pippin has an intense, rich aromatic flavour with more acidity than a Cox and juicy, firm, deep cream flesh. The fruit is conical and golden with a crimson flush and fine russeting. The skin feels greasy and smooth. It has an unusually high vitamin C content, with six times that of a Golden Delicious.
Picking, Storing and Using
Ribston Pippin is best picked from late September to early October and will store until January.
Growth, Flowering and Pollination
The tree tends to grow upright and has decorative blossom. It is a heavy cropper and resistant to scab, although prone to canker. Good pollinators include Allington Pippin, Lane’s Prince Albert and Discovery.
Copyright © Karen Meadows 2018