Russet Pearmain
Apple
USDA Pomological Watercolor Collection
Russet Pearmain
Origin/History
An old variety originating from Connecticut (Downing).
Tree
Moderately vigorous, productive (Downing). Not described further in sources.
Fruit
Size: Medium.
Form: Roundish conical.
Stem: Not described in sources.
Cavity: Not described in sources.
Calyx: Not described in sources.
Basin: Not described in sources.
Skin: The two sources describe the surface coloring differently. Downing describes the ground color as yellow, mostly covered with russet, with a brownish red cheek. Thomas describes a greenish yellow ground with faint red stripes, with no mention of russet.
Flesh/Flavor: Yellowish (Downing). Rich, subacid flavor, described as "brisk subacid" by Downing and "fine sub-acid" by Thomas. Juicy (Thomas). Texture described as breaking (Downing) or tender (Thomas).
Core/Seeds: Not described in sources.
Season
December to March (Downing). Thomas places it generally through winter, in agreement.
Uses
Not described in sources.
Subtypes/Variants
Not described in sources.
Other
Quality rated Good (Downing).
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Russet Pearmain.
An old variety from Connecticut. Tree moderately vigorous, productive.
Fruit medium, roundish conical, yellow, mostly covered with russet, and a brownish red cheek. Flesh yellowish, breaking, rich, brisk subacid. Good. December to March.
— John J. Thomas, The American Fruit Culturist (1903)Russet Pearmain. Size medium, roundish-conical; faint red stripes on greenish yellow ground; flesh juicy, tender, rich, fine sub-acid flavor. Through winter.