They have greenish-yellow skin with some red blushes and brownish russetting.
Inside, the yellowish flesh is firm, crisp and can have greenish streaks in it. It is very juicy and very aromatic, and gets softer as it ripens. At the centre of the flesh is a large core. It has a good, sweet rich flavour.
The tree is a precocious bearer.
Cooking Tips
For fresh-eating or cider.
Storage Hints
Stores until February.
History Notes
Mannington’s Pearmain Apples originated around 1770 in Sussex, England.
It grew from one of the seeds in some pressed apple pulp left over after making cider by a Mr Turley, who was a blacksmith in Uckfield. The pulp had been tossed into a hedge, and the tree grew there.
The apple was introduced in 1847 when sent by Mr Turley’s grandson, John Mannington, to the Royal Horticultural Society in London.
Language Notes
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.
Sources
Bernwode Fruit Trees Nursery Catalogue. Ludgershall, Buckinghamshire, England. Retrieved November 2012 from http://www.bernwodefruittrees.co.uk/descriptions/apple32.htm
De Nederlandse Boomgaard (The Dutch Orchard). Vereniging tot Regeling en Verbetering van de Vruchtsoorten (Association for Certification and Improvement of Fruit Varieties). 1868.