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Adam's Pearmain



The Adam's Pearmain apple has dull-red streaks on a yellow or orange flushed background, with greyish-brown russetting making the skin slightly rough. The finely-textured flesh is crisp, tender and slightly dry, with a nutty, sugary flavour. The apples are fragrant.

The tree produces very attractive flowers.

History Notes

Robert Adams from Norfolk submitted this apple to the London Horticultural Society in 1826 under the name of Norfolk Pippin. The apple may have originated, though, in Hertfordshire, where it was called "Hanging Pearmain". The apple was very popular in Victorian England because it stored well. It is less popular now because its muted colour gets blown away by the brighter apples on the grocery store shelves, and its slight dryness which was appealing to tastes back then has gone out of fashion.

Language Notes

The word "pearmain" comes from the French adjective "parmanus", meaning from Parma in northern Italy.

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Also called:

Adam's Reinette; Hanging Pearmain; Norfolk Pippin; Rough Pippin; Winter-striped Pearmain; Adams Parmäne (German)

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; Russet Apples; Saint Edmund's Pippin; Widows Friend Apple; Winesap Apples; Yarlington Mill Apple; York Imperial Apple; Zabergau Reinette Apples; Zuccalmaglio's Reinette Apples

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"[Pâté is ] nothing more than a French meat loaf that's had a couple of cocktails."

-- Carol Cutler (American cookbook author & columnist)

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