Sturmer Pippin

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Sturmer Pippin is a cultivar of apple (Malus domestica) that is known for its excellent storage qualities and distinctive flavor. It is a late-season apple that is typically harvested in late October and can be stored for several months, often improving in flavor over time.

History

The Sturmer Pippin apple originated in the village of Sturmer in Essex, England, in the early 19th century. It was first introduced by a nurseryman named Ezekiel Dillistone in 1827. The apple quickly gained popularity due to its long shelf life and suitability for export.

Description

Sturmer Pippin apples are medium-sized with a greenish-yellow skin that often has a reddish-brown blush. The flesh is firm, crisp, and juicy with a sharp, tangy flavor that mellows and sweetens during storage. The apple is known for its high vitamin C content and is often used in cooking, baking, and cider production.

Cultivation

Sturmer Pippin trees are hardy and can be grown in a variety of soil types, although they prefer well-drained soil. They are resistant to many common apple diseases, including apple scab and powdery mildew. The trees are also known for their heavy cropping and can produce a significant yield of fruit each year.

Uses

Sturmer Pippin apples are versatile and can be used in a variety of culinary applications. They are excellent for eating fresh, baking, and making apple sauce. The apples are also prized for their use in cider production due to their high acidity and complex flavor profile.

Storage

One of the most notable characteristics of the Sturmer Pippin apple is its exceptional storage quality. When stored in a cool, dark place, the apples can last for several months without losing their flavor or texture. In fact, the flavor of the apple often improves with storage, becoming sweeter and more aromatic.

See also

• List of apple cultivars
• Apple production in the United Kingdom
• Cider apple