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Cox's Orange Pippin Apple
Cox's Orange Pippin Apple

Cox's Orange Pippin Apple

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History: Cox's Orange Pippin was first grown in England in 1830 and was named after the retired brewer and horticulturalist who first bred it, Richard Cox. Its excellent flavour has earned it a spot as one of the best fresh eating apples in England where it has remained popular ever since. In fact, it still accounts for over 50% of fresh eating apples grown in the UK today. Despite its reputation, it is seldom grown commercially in North America due to its precocious nature and susceptibility to many common apple diseases.

Why We Grow It: This apple's reputation is hard to ignore with its sweet, subtle, aromatic flavour and attractive orange-red skin. Not only is it good for fresh eating, it is also popular in cider blends.

Canadian Hardiness Zone: 5b

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions. 

Growth Habits and Disease Resistance: Moderatley vigorous and precocious. Slightly susceptible to mildew and fireblight, susceptible to cedar rust and bitter pit, and very susceptible to scab and canker. Spur bearing.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different apple variety that blooms around the same time

Flowering Time: Middle

Ripens: Early October

Storage: Keeps for a few months when stored in cool, humid conditions

Recommended Use: Fresh eating, cider

Cider Properties:*
  • Class: Sharp/Bittersharp
  • Sugar: Medium, SG 1.058
  • Acidity: Medium, TA 6 g/L
  • Tannins: Low, 0.7 g/L
  • Recommendations: Great addition to cider blends

    *Information based on Vernon & Charley's The Biochemist in the Cider Factory (1935)

    Size including roots:

    • 100-200 cm whip, 1 year grade
    • 100 cm+ with 3 or more branches, 30 cm or more, 2 year grade
    • 50-80 cm, B-grade 
      Quantity must be 1 or more

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