Words

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Friday, September 16, 2011

An (English) Apple A Day

It's OK folks, I am still here. I haven't forgotten you. I haven't been very inspired lately and I've had a lot of stuff to do with my Transition Town Project, so all I can say is a big fat hairy SORRY for leaving you all hanging. So, where were we? Ah, that's right...

This, mes amis,  is...

 the famous Cox's Orange Pippin!

So what is the difference between a Cox's and any other apple? Well, how silly. You might as well ask what's the difference between Tesco Value Bitter and a pint of Boondoggle? Because this is no ordinary apple. 
Cox's Orange Pippin is an apple cultivar first grown in 1825, at Colnbrook in Buckinghamshire, England, by the retired brewer and horticulturist Richard Cox. Though the origin of the cultivar is unknown, the Ribston Pippin seems a likely candidate. The variety was introduced for sale by the 1850s by Mr. Charles Turner, and grown commercially from the 1860s, particularly in the Vale of Evesham in Worcestershire, and later in Kent. A number of crosses and sports from the Cox's have been discovered over subsequent years, and these retain "Cox" in their names, e.g., Crimson Cox, King Cox, Queen Cox.
When shaken, the seeds make a rattling sound as they are only loosely held in the apple flesh, whereas other apples have their seeds contained as part of the apple flesh.
According to the Institute of Food Research, Cox's Orange Pippin accounts for over 50% of the UK acreage of dessert apples.
Cox is highly regarded due to its excellent flavour. The flavour and texture of the variety changes from complex acidic and crunchy in early September to more mellow and softer after storage. However it can be difficult to grow in many environments and tends to be susceptible to diseases such as scab, mildew and canker. As a result, apple breeders have hybridized Cox with other varieties to improve yield without too much loss of flavour.

Two characteristics tend to be apparent in the Pippin to a greater or lesser extent. Firstly the relatively pronounced and complex "aromatic" flavour which elevates it above most other varieties. Secondly, the striking and attractive orange-red colouring.

It is the range and complexity of flavours which makes Cox's Orange Pippin so appealing to enthusiasts of the "English" style of apple. This is a variety for the connoisseur, who can delight in the appreciation of the remarkable range of subtle flavours - pear, melon, freshly-squeezed Florida orange juice, and mango are all evident in a good example.  Almost all other apples taste one-dimensional alongside a good Cox's Orange Pippin.


On the BBC website, Cox's are paired with lobster and veal... http://www.bbc.co.uk/food/recipes/rosevealwithlobstera_91248

And despite being almost unwatchably simperingly daft, Sophie Dahl has a cracking crumble recipe. http://www.bbc.co.uk/food/recipes/toffeeapplecrumble_93626

So what's the new food?

Name This Food!




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