The ribston pippin apple is parent of the famous Cox's Orange Pippin variety. Ribston trees are subject to pre harvest drop so much care must be given to picking the apples as soon as they become ripe as to prevent excessive fruit loss.

The skin of the ribston pippin apple is yellow to green in color with red striations. Its firm and juicy flesh is creamy yellow with a sweet and aromatic flavor that has subtle hints of pear.

Nutritional Value

Ribston pippin apples are a great source of both soluble and insoluble fiber, which has been proven to lower cholesterol and aid in digestion. They contain vitamins A and B as well as a higher content of vitamin C than most apples. Whenever possible serve ribston pippin apples with the skin on as a good portion of these nutrients are contained in their skin.

Serving Ideas

The ribston pippin has long been touted for its excellence as a dessert apple in England. A superb baking apple it can be used in pies, tarts and pastries. Try adding to breads, muffins and cakes to add moisture and sweetness. They can be cooked down to make sauces, preserves and spreads or pressed to make juice and cider. Their flavor complements savory applications as well. Add slices to a sauté or stir-fry, roast with root vegetables or add to mashed potatoes for a sweet and savory side dish. Their flavor pairs well with pear, pecans, cabbage, raisins, curry, sharp cheeses, rosemary and warm spices.

Geography/History

The ribston pippin apple was first grown in 1708 at Ribston Hall in Yorkshire, England. After receiving three seeds or ‘pips’ from Normandy, France Sir Henry Goodricke planted the pips, one of which grew to be the first ribston pippin tree. The apple was well loved in England and received the Award of Merit from the Royal Horticultural Society in 1962. It is still today grown in apple growing regions throughout England and at select orchards in the United States that specialize in heirloom varieties.

Seasons/Availability

Ribston pippin apples are available in the fall.