• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Fruit / Hard Fruit / Apples / Russet Apples / Adam’s Pearmain

Adam’s Pearmain

This page first published: Mar 20, 2004 · Updated: Jun 17, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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.

Tagged With: British Apples

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘Usually, one’s cooking is better than one thinks it is.’ — Julia Child. (15 August 1912 – 12 August 2004)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

Copyright © 2021 · Copyright & Reprint · Privacy · Terms of use ·Foodie Pro ·
Funding to enable continued research and updating on this web site comes via ads and some affiliate links