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Home » Fruit » Hard Fruit » Apples » Fresh-Eating Apples » Lamb Abbey Pearmain Apples

Lamb Abbey Pearmain Apples

Lamb Abbey Pearmain are small to medium-sized apples.

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.

Cooking Tips

For fresh-eating.

History Notes

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.

Language Notes

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

Other names

AKA: Lamb Abbey Apples

This page first published: Oct 7, 2006 · Updated: Jun 17, 2018.

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Tagged With: English Apples

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