Claygate Pearmain

A medium-sized apple with dull greenish-yellow, bumpy skin with a grey-orange or crimson flush on one side. Over it all is scaly russeting that has a pinkish, silver tinge to it.

The flesh is greeny-white or yellowish, firm, crisp, and juicy. The taste is sugary and nutty; some think the taste is reminiscent of pineapple.

Cooking Tips for Claygate Pearmain

Good for eating fresh out of hand.

History Notes for Claygate Pearmain

Found sometime before 1820 by John Braddick in a hedge in Claygate Village, Surrey. Was very popular in Victorian and Edwardian gardens.

Language Notes about Claygate Pearmain

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

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See Also: Fresh-Eating Apples

Other entries for: Russet Apples
Adam's Pearmain, Ard Cairn Russet Apple, Ashmead's Kernel, Bloody Butcher Apple, Carpentin Apple, Champlain Apple, Claygate Pearmain, Cox's Orange Pippin Apple, Egremont Russet Apple, Golden Russett Apples, Irish Peach Apple, Kerry Pippin Apple, Kill Apple, Ribston Pippin, Saint Edmund's Pippin, Widows Friend Apple, Winesap Apples, Yarlington Mill Apple, York Imperial Apple, Zabergau Reinette Apples, Zuccalmaglio's Reinette Apples

Other entries for: Apples
Applecrabs, British Apples, Cider Apples, Cooking Apples, Crab Apples, Fresh-Eating Apples, Juice Apples, Pie Apples, Salad Apples, Sauce Apples, Smith's Cider Apples

Other entries for: Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for: Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit