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Apple review: Pippin
Apparently by this I mean "Newtown Pippin," but the sticker just said "Pippin."
(Newtown) Pippin is not a new apple, so it doesn't have fancy marketing or trademarks. "Its clean, highly aromatic flavor, a blend of pine, citrus and walnut that somehow epitomizes apple, has an ideal balance of sweetness and acidity and a complex, lingering aftertaste," says the New York Times, of all places.
Adam says, " The flavor is tart and moderately acid balanced with sweet, with hints of lime and cider. The overall effect is astringent, lively, and refreshing. Promoters sometimes represent other apples as an American version of the popular Granny Smith. Although no one seems to have made that comparison with respect to Newtown, this is the only variety I have sampled that has anything like Granny's fundamental tang and crunch."
All the Pippins I saw looked like weird green peppers, which is unfortunate because I really hate green peppers. I promise not to hold that against this apple, though.
Verdict: I like a tart apple, so I liked this. It seemed a bit less acidic than Granny Smith, which is a good thing for my teeth. Mostly I got "tart" and "sweet" and "sweetly tart" and "tartly sweet" out of it, which wasn't really nuanced, but was enjoyable. A lot of places say that Pippins get more complex with age, but I don't know how to store an apple for months on end without anything going wrong with it. Besides, I've got things to do, apples to eat. And I was hungry.
Buy again? Sure. I'm actually surprised I haven't seen these around a little more, though, so I don't know how many opportunities I'll have.
Right now, I have several more varieties queued up: Green Dragon, Crimson Gold, Arkansas Black, and Empire (thanks,![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
captainsblog!). I might check some of the local organic-type grocery stores for others this weekend. I didn't make it to Julian during apple season, but it looks like I'll still have quite a few new apples to try.
(Newtown) Pippin is not a new apple, so it doesn't have fancy marketing or trademarks. "Its clean, highly aromatic flavor, a blend of pine, citrus and walnut that somehow epitomizes apple, has an ideal balance of sweetness and acidity and a complex, lingering aftertaste," says the New York Times, of all places.
Adam says, " The flavor is tart and moderately acid balanced with sweet, with hints of lime and cider. The overall effect is astringent, lively, and refreshing. Promoters sometimes represent other apples as an American version of the popular Granny Smith. Although no one seems to have made that comparison with respect to Newtown, this is the only variety I have sampled that has anything like Granny's fundamental tang and crunch."
All the Pippins I saw looked like weird green peppers, which is unfortunate because I really hate green peppers. I promise not to hold that against this apple, though.
Verdict: I like a tart apple, so I liked this. It seemed a bit less acidic than Granny Smith, which is a good thing for my teeth. Mostly I got "tart" and "sweet" and "sweetly tart" and "tartly sweet" out of it, which wasn't really nuanced, but was enjoyable. A lot of places say that Pippins get more complex with age, but I don't know how to store an apple for months on end without anything going wrong with it. Besides, I've got things to do, apples to eat. And I was hungry.
Buy again? Sure. I'm actually surprised I haven't seen these around a little more, though, so I don't know how many opportunities I'll have.
Right now, I have several more varieties queued up: Green Dragon, Crimson Gold, Arkansas Black, and Empire (thanks,
captainsblog!). I might check some of the local organic-type grocery stores for others this weekend. I didn't make it to Julian during apple season, but it looks like I'll still have quite a few new apples to try.
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