The flesh is greeny-white or yellowish, firm, crisp, and juicy. The taste is sugary and nutty; some think the taste is reminiscent of pineapple.
Cooking Tips
Good for eating fresh out of hand.
History Notes
The Claygate Pearmain apple was found sometime before 1820 by a John Braddick in a hedge in Claygate Village, Surrey. The apple was very popular in Victorian and Edwardian gardens.
Language Notes
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.