Reine des Reinettes

Yes. The National Fruit Collection and Royal Horticultural Society treat Reine des Reinettes and King of the Pippins as the same cultivar.

The French name presents the apple as a queen, while the English name presents it as a king—an unusual bilingual promotion for one variety.

Both usages exist. Reine des Reinettes is one specific cultivar, but “Reinette” also appears in the names of many different European apples.

Those other Reinettes are not automatically the same fruit. This page describes Reine des Reinettes specifically, not every apple carrying the Reinette name.

Its precise origin remains confused. Historical sources connect it with France and continental Europe, but the National Fruit Collection avoids assigning one certain origin.

The safest statement is that it is an old European cultivar that was recorded in Britain by 1800 and circulated widely under several national names.

The National Fruit Collection reports that the earlier name appears to have been Golden Winter Pearmain.

That name reflects its golden color and its usefulness beyond the immediate harvest period.

Before modern labeling and international nursery standards, cultivars moved between countries and languages under translated, local or promotional names.

Reine des Reinettes also became Goldparmäne in German-speaking regions and accumulated many additional spellings and synonyms.

Yes. It was known and recorded long before modern commercial apple breeding, and it has been maintained by grafting for generations.

The fruit is generally medium-sized, golden yellow and decorated with orange-red flushes or stripes. Small russeted dots may also appear on the skin.

Color intensity varies with sunlight, maturity and growing conditions. Heirloom fruit should not be expected to look mechanically identical.

It is best described as sweet, aromatic and gently subacid. The apple is flavorful rather than merely sugary, with enough acidity to keep the sweetness lively.

Specific aroma impressions vary by fruit and taster, so floral, nutty or citrus-like notes should be treated as possible impressions rather than guaranteed flavors.

Well-matured fruit is generally firm and juicy, with a satisfying fine-textured bite.

Texture changes with harvest maturity and storage, so later fruit may become more tender.

Yes. The Royal Horticultural Society specifically notes good flavor when the fruit is well ripened.

Fruit picked too early may show more acidity and less aroma; mature fruit generally displays the variety more completely.

Sunlight, temperature, rainfall, crop load, harvest maturity and storage all influence sugar, acidity, aroma and texture.

That variation is normal for orchard fruit, especially a historic cultivar grown outside a highly standardized commodity system.

European collection records commonly place picking in early October. Our Northeast timing can move earlier or later according to the growing season.

Check the Honeycrisp.com Apple Harvest Calendar for current seasonal guidance.

No. Harvest is a window rather than one guaranteed shipping date. Different trees and orchard blocks can mature at different times, and fruit ships as suitable inventory becomes available.

Visit Fresh Apples Ready to Ship for current inventory.

If the crop is not ready, check Apples Still Growing for upcoming fruit.

Yes. The Royal Horticultural Society describes a useful season extending from October through December or longer under suitable conditions.

Home refrigerator performance varies, so inspect fruit regularly rather than relying on one guaranteed number of weeks.

• Refrigerate promptly after delivery.
• Use a crisper drawer or breathable container.
• Allow some airflow.
• Inspect fruit periodically and use softening apples first.
• Keep apples away from onions, garlic and other strong odors.

No. It is an annual crop. Once the harvested and refrigerated supply is sold, more fruit must wait for the next growing season.

Yes. It is traditionally classified as a dessert apple, with firm juicy flesh and enough aromatic complexity for apple tastings, cheese boards and fresh slices.

Yes. Its firm flesh and balanced acidity make it well suited to thinly sliced tarts, rustic galettes and other pastries where the fruit should remain distinct.

The apple’s golden skin and orange-red coloring can also make an attractive presentation when some peel is retained.

The Royal Horticultural Society notes that it keeps its shape and remains flavorful when cooked.

That makes it useful for pie slices, tarte tatin, baked apples and skillet preparations.

Yes. It makes an aromatic sweet-tart sauce. For a softer sauce, cook longer or blend it with a tender apple such as McIntosh.

It can contribute aroma, sweetness and acidity to cider blends.

Cider makers usually combine varieties to balance sugar, acid, tannin and aroma; one dessert cultivar rarely provides every characteristic by itself.

Yes. Its acidity and aroma work well with roast pork, poultry, onions, cabbage, root vegetables and savory stuffing.

Try aged cheddar, Comté, Gruyère, Brie or blue cheese. The apple’s sweetness complements salty cheese while its acidity refreshes the palate.

Yes. Thin slices can be dehydrated, concentrating the apple’s sweetness and aroma.

Yes. The skin is edible and contributes dietary fiber. Peeling remains a matter of preference or recipe requirements.

The Royal Horticultural Society describes it as suitable for northerly, cooler and higher-rainfall areas in the United Kingdom.

Local performance still depends on rootstock, site, winter conditions, drainage and disease pressure.

RHS records place it in pollination group 5. Even where some self-fertility is reported, compatible cross-pollination generally improves crop reliability.

Home growers should obtain regional pollination advice from the nursery supplying the tree.

The tree can crop heavily. Removing some young fruit can improve remaining fruit size, light exposure and return bloom.

No. Historical value and flavor do not equal immunity. The tree may be susceptible to common apple diseases and requires normal site-appropriate orchard care.

Golden Russet is usually more heavily russeted, denser and closely associated with cider and drying.

Reine des Reinettes is smoother and more colorful, with orange-red striping over gold and a firm juicy dessert texture.

Both are valuable, but they behave very differently.

Bramley is sharply acidic and breaks down into a light, fluffy texture. Reine des Reinettes is sweeter and holds recognizable slices.

The National Fruit Collection identifies King of the Pippins as one parent of Allington Pippin, crossed with Cox’s Orange Pippin.

That makes Reine des Reinettes part of the family tree behind another famous aromatic English dessert apple.

Customers who enjoy aromatic old-world apples may also appreciate Kidd’s Orange Red, Golden Russet and Winesap.

This cultivar is rarely stocked by ordinary supermarkets.

When our crop is available, you can buy Reine des Reinettes apples online from Honeycrisp.com and have them shipped from our orchard operation to your door.

Check Fresh Apples Ready to Ship for current availability.

Visit Apples Still Growing for the upcoming crop or browse our Heirloom Apple Collection for other historic varieties.

Package options depend on the crop and current inventory. The products displayed above this information section are the live source for sizes, prices and availability.

Gift boxes are designed for presentation and greater individual fruit protection.

Bulk cases generally provide more fruit for the money, but closely packed fruit has a greater chance of cosmetic bruising during transit.

Yes. “Reine” is French for queen. The English marketplace answered with the name King of the Pippins.

The historic name reflects the apple’s golden appearance and its ability to remain useful beyond the immediate autumn harvest.

Historically, “pippin” often referred to an apple raised from seed, though over time it also became part of many established cultivar names.

How can one apple be both queen and king?
It crossed the Channel and received a promotion.

Why did the apple choose a galette?
Royal fruit prefers an open court.