Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Pippins along with all the Pippins containing recipes presented on this site, with 9 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Pippins recipes added to this site.

These recipes, all contain Pippins as a major wild food ingredient.

Pippins literally, pippins are apples whose parent trees are grown from seeds (the apple 'pips', hence the name). These are typically 'russet' varieties whose flesh tends to scab and canker. As a result, though there are many hundreds of variety they have, commercially, lost favour (apart from the Cox's orange pippin.

During the Medieval through to the Georgian periods, orchards of pippins provided fresh apples from August through to November. Common varieties in Georgian times (18th Century) include: Primat russet (a very early variety, ripening in July), Kentish pippin, russet pippin, golden pippin, French pippin, kirton pippin, Dutch pippin and yellow pippin.

Old-fashioned pippin apples are often excellent for eating fresh as dessert and for making applesauce, pies and tarts.



The image here shows a range of pippin varieties, indicating the variability in form and skin colours.