[Sca-cooks] Historical Apples

[Antonia Calvo]

Lilinah wrote:
> Well, "Pippins" was kind of a trick answer. There are many varieties 
> of Pippins out there in apple land, but not so much in US supermarkets.
>
> I have never seen an apple for sale called a Cox's Orange Pippin, 
> although i have read about them.
>
> The standard Pippins we get in the US (at least here in California) 
> are green, hard, and tart, but can be eaten out of hand by those who 
> like tart apples, but are also good (or perhaps better) for baking.

That sounds like a Granny Smith.

>
> Mostly there are ranks and ranks of mealy characterless Red and Golden 
> Delicious. I gather from my reading that they don't have to be so 
> insipid, but most of those available commercially are, at least these 
> days. I have memories of tangier Red Delicious, but perhaps those are 
> false memories...

I like a really fresh Red Delicious, but they're poor keepers and do go 
to floury tastelessness pretty quickly.  They also don't really grow 
them here, so I only get the odd one imported from the US.  We mostly 
get Braeburns, Cox's Orange, Fujis, Eves, Pacific Roses, and the 
inescapable Granny Smiths.


-- 
Antonia di Benedetto Calvo 

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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