GREEN PIPPIN is described by J. A. Warder in his American Pomology: Apples as having originated in Indiana, but Lee Calhoun notes that it has been grown in the southern Appalachians for many years. The fruit is largish and round. The skin is green, becoming yellowish when ripe. Good for eating and cooking, the flesh is white, juicy, aromatic and subacid. It ripens in September or a bit later, and is a good keeper.

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