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A medium-sized apple with smooth, greenish-yellow, tender skin that ripens slowly. Sometimes there will be light russeting on the skin.

The apple is round but not always regularly so.

The white, fine-grained flesh is tender and juicy, sometimes with a tinge of yellow. The taste has just a bit of tartness.

The trees are usually found in old orchards.

Cooking Tips
Good for eating out of hand or cooking with.

History
Possibly originated in Virginia. Released 1850. Was popular in mid-1800s America for home growing. Was listed as Summer Pippin in 1871 in American Pomological Society's Catalogue; in 1897, the name was changed to Champlain.

See Also:

Cooking Apples, Fresh-Eating Apples

Other entries for:

Russet Apples
Adam's Pearmain, Ard Cairn Russet Apple, Ashmead's Kernel, Bloody Butcher Apple, Carpentin Apple, Champlain Apple, Claygate Pearmain, Cox's Orange Pippin Apple, Egremont Russet Apple, Golden Russett Apples, Irish Peach Apple, Kerry Pippin Apple, Kill Apple, Ribston Pippin, Saint Edmund's Pippin, Widows Friend Apple, Winesap Apples, Yarlington Mill Apple, York Imperial Apple

Other entries for:

Apples
Acme Apples, Adanac Apples, Airlie Red Flesh Apples, Alaska Apples, Amberoso Apples, Applecrabs, Boiken Apples, British Apples, Cider Apples, Cooking Apples, Crab Apples, Desse de Buff Apples, Erwin Baur Apples, Fameuse Apples, Fresh-Eating Apples, Juice Apples, Ozark Pippin Apples, Pie Apples, Pixie Apples, Salad Apples, Sauce Apples, Smith's Cider Apples, Ziegler's Sweeting Apples

Other entries for:

Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit