They have yellowish-green skin covered with reddish-orange stripes.
Inside, the yellowish-white flesh is firm, crisp, and juicy, with good, sweet flavour. Some think they detect pineapple in the taste.
The tree is a reliable, regular bearer.
The fruit is ready for harvest anywhere from September to November, depending upon the local climate.
Lamb Abbey Pearmain Apples were first grown in 1804 by a Mrs. Mary Malcolm, Lamb Abbey, Dartford, Kent, England from seed from a Newtown Pippin apple imported from the United States.
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.