Grange's Pearmain

Origin/History

According to Hogg, Grange's Pearmain was raised by a Mr. James Grange, of Kingsland, Middlesex, probably early in the nineteenth century. Bunyard notes that it was, he thinks, introduced by Messrs. Dickson, of Chester. The variety is also known in the literature as Grange's Pippin (Downing). Bunyard regards it as a much neglected fruit, writing that "there are few apples which keep better and retain their crisp juicy flesh in the spring," and that "it is probably the nearest approach we have to Newtown Pippin."

Tree

Growth habit rather upright; fertility good (Bunyard). The tree is hardy and productive (Downing).

Leaf

Dark, slightly upheld, upward cupped, undulated, medium, oval, serrate (Bunyard).

Bark, Twigs, Buds, Lenticels, Vigor

Not described in source.

Fruit

Size and Form

Rather large. Bunyard gives dimensions of 3¼ inches by 2⅝ inches. Round, a little flattened, tapering to the eye (Bunyard). Downing describes the fruit as large, roundish conical.

Stem

Moderately long, set in a rather wide russet cavity (Bunyard).

Cavity

Rather wide, russeted (Bunyard).

Calyx

Eye closed (Bunyard).

Basin

Round, moderately shallow, slightly ribbed, generally a little russeted (Bunyard).

Skin

Slightly rough (Bunyard). Ground colour grass-green, fading to yellow, with a dull red flush and broken stripes of red (Bunyard; Downing describes the colour as yellow with broken stripes of red).

Flesh and Flavor

Flesh pale yellow, crisp, very juicy, with good flavour (Bunyard). Downing describes the flesh as yellowish white, tender, juicy, with a brisk pleasant acid. Bunyard's description is attributed to Hogg via Downing for the culinary character; both sources classify Grange's Pearmain as a culinary apple, while Bunyard additionally notes it as suitable for dessert use.

Core and Seeds

Not described in source.

Season

November to February (Downing). Bunyard extends this range, listing it as culinary or dessert until May, and specifically noting that the fruit retains its crisp, juicy flesh well into spring — making it one of the finest keeping apples.

Uses

Culinary (Downing). Culinary or dessert (Bunyard). Bunyard particularly recommends it as a late-keeping variety, comparing its keeping quality and retention of crispness and juiciness in spring favorably to the Newtown Pippin.

Subtypes/Variants

Not described in source.

Other

Not described in source.