They have pale green skin covered by large, bright red flushes. Inside, the firm white flesh is crisp, juicy and sweet, sometimes with a faint strawberry flavour.
They are harvested in September and October. The later harvested, the better, as the apples will be sweeter, and they should be eaten shortly afterwards.
Grown in England and New Zealand.
Can be used for both cooking and eating, but particularly good for fresh-eating.
These apples don’t store as well as other apples; they should be used up before Christmas.
Worcester Pearmain Apples possibly originated from a Devonshire Quarrenden Apple seedling, raised by a Mr Hale from a seed taken from a Devonshire Quarrenden Apple, around 1870 at Swan Pool, near Worcester, England. It was introduced in 1873 by Smith & Son nurseries in Worcester.
The apple received a First Class Certificate award in in 1875 from the Royal Horticultural Society.
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.
Worcestershire Fruit. Orchard Network. Retrieved November 2012 from http://www.orchardnetwork.org.uk/content/worcestershire-fruit