Newtown Pippin

Newtown Pippin is a variety of apple that originated in the late 17th or early 18th century in what is now the neighborhood of Elmhurst in Queens, New York City. It is one of the oldest apple varieties from the United States that is still commercially grown.

History

The Newtown Pippin was first grown in the 18th century on the estate of Gershom Moore, in the village of Newtown, now part of Queens in New York City. The apple quickly gained popularity and was widely grown throughout the Eastern U.S. by the 19th century. It was even exported to the United Kingdom, where it was a favorite apple of Queen Victoria.

Characteristics

The Newtown Pippin is a medium to large apple, with a green to yellow skin that sometimes has a slight orange blush. The flesh is firm, crisp, and juicy, with a tart, aromatic flavor that improves with storage. The apple is harvested in late fall and can be stored until spring.

Cultivation

Newtown Pippin trees are vigorous and hardy, but they are also susceptible to several apple diseases, including apple scab and fire blight. They are best grown in regions with a cool climate, as they require a long growing season to mature properly.

Uses

The Newtown Pippin is a versatile apple that can be used for fresh eating, cooking, and cider making. It is particularly valued for its use in apple pies and apple cider.

Legacy

The Newtown Pippin has been influential in the development of several other apple varieties, including the Albemarle Pippin and the Esopus Spitzenburg. It is also the namesake of the Newtown Pippin Apple Wine, produced by the Queens County Farm Museum.