The Cox’s orange pippin is regarded as one of the best dessert apples with a complex flavor and fine texture. It is considered a Classic English apple.

The skin of the Cox's orange pippin apple is yellow with a red blush and occasional brownish-red striping. The red over the yellow gives the apple an orange hue. Beneath a thin skin, the firm flesh is very juicy with an intensely aromatic flavor reminiscent of mango with a hint of spice. The flavor of this English apple improves as it ripens off the tree.

Serving Ideas

Often grown for hard ciders, the Cox’s orange pippin apple lends its classic apple flavor to a wide range of desserts like pies, turn-overs or tarts. It is also perfect for eating fresh, out-of-hand. Make apple butter or apple sauce for a classic spread or snack. Cox’s orange pippin apples are quite versatile and also pair well with pork.

Geography/History

The Cox’s orange pippin apple was discovered as a chance seedling in 19th century England. It was first bred by Richard Cox in Colnbrook, Middlesex, and it thrived in the cooler weather characteristic of Great Britain. It is believed that the Ribston pippin is the parent apple of Cox’s orange pippin. The antique apple is sometimes grown on trellises, or espalier, and is considered a semi-dwarf tree not growing more than fifteen to 20 feet. Cox’s orange pippin apple trees have very particular climate needs and thrive best in cooler summers; it can be found growing in Nova Scotia, New York and the Pacific Northwest.

Seasons/Availability

Cox's orange pippin has a short season starting in late September and lasting through October.