> > > > > >

Claygate Pearmain



Claygate Pearmain is a medium-sized apple with dull greenish-yellow, bumpy skin with a grey-orange or crimson flush on one side. Over it all is scaly russeting that has a pinkish, silver tinge to it.

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.

See also:

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

Please share this information with your friends. They may love it.


Citation

Oulton, Randal. "Claygate Pearmain." CooksInfo.com. Published 20 March 2004; revised 27 August 2012. Web. Accessed 12/14/2017. <http://www.cooksinfo.com/claygate-pearmain>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments