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Ozark Pippin are large-sized apples.

They are slightly oval, and can be uneven in shape, with occassional ribbing.

They have bright green skin that ripens to yellow. The skin is smooth, thick and tough with a pink blush and reddish-white spots in the blush area.

Inside, it has yellowish, medium-fine textured, tender, juicy flesh, with a large cavity.

The apple ripens in October.

Not the same as Ozark (aka Gano) Apples.

Cooking Tips
For fresh-eating.

Storage
Stores until January.

History
Ozark Pippin Apples were first grown on the farm of a Benjamin Ford in Washington Country, Tennessee in 1850.

In 1896, the apple was renamed to "Deaderick", presumably to avoid confusion with Ozark (aka Gano) Apples. In the late 1900s, though, the name "Ozark Pippin" started to re-emerge.

Acknowlegements

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, Russet 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