Apple "Newtown" Potted (3 Gal)

Newtown Pippin

Eating, Cooking, Juice, Cider

Aromatic, Sweet/Tart

Description:

             Regarded as one of the finest apples in both the U.S and Victorian England in the 19^th century, this varietal actually dates back to the mid-1700s, also making it one of the oldest. This apple was actually introduced to London in the 1750s from New York, which was an interesting reversal in the more normalized flow of traffic of varietals from the U.K to the U.S.. This apple has remained fairly popular due to its versatility, and more recently due to its use for cider-making.  The Newtown Pippin tends to produce a large, green/yellow fruit, with dense, crisp, and juicy flesh.  It has an aromatic flavour, with plenty of balancing acidity, and is said to have a pineapple-note when fully ripe.  Late season, harvested late-October to early-November. Requires a hot summer and autumn for ideal growing conditions.  Tendency towards bi-annual production.  High vigour and heavy cropper. Moderate disease resistance, however usually overcome by high vigour.  Zone hardiness 4.  A winter apple, meaning it is best eaten 1-2 mo after storage.  Stores very well (up to 6 mo.). 

Not self-pollinating.

Short Description

            One of the finest apples of the 19^th Century.  This apple has remained popular due to its versatility, as well as its common use in cider production.  Produces a large, green/yellow fruit, with dense, crisp, and juicy flesh.  Has aromatic flavour, with plenty of balancing acidity, and is said to have a pineapple-note when fully ripe.  Late season, harvested late-Oct to early Nov.  Requires a hot summer and autumn for ideal growing conditions.  Tendency towards biannual production.  High vigour and heavy cropper.  Moderate disease resistance, however usually overcome by high vigour.  Zone hardiness 4.  A winter apple, meaning it is best eaten 1-2 mo after storage.  Stores very well (up to 6 mo.).