Worcester Pearmain

Worcester Pearmain

Origin / History

Two accounts of the variety's origin exist and conflict in key particulars. The Herefordshire Pomona (1885) states that it was produced in 1873 at the St. John's Nurseries, Worcester, by Mr. Richard Smith, and that it received a first-class certificate from the London Horticultural Society in 1874. The Pomona also notes that it has been supposed to be a seedling from the Devonshire Quarrenden, though this parentage was not known with certainty at the time of writing. Bunyard (1920) gives a different account: that it originated at Swan Pool, near Worcester, by a Mr. Hale, and was introduced by Messrs. Smith of Worcester in 1874. The two accounts agree that Smith's nursery was involved in its introduction and that the introduction date was around 1874, but disagree on the raiser (Smith vs. Hale) and location (St. John's Nurseries vs. Swan Pool).

Tree

Hardy and begins to bear at a very early age, and is very productive (Herefordshire Pomona). Bunyard describes growth as moderate and the variety as very regularly fertile — seldom failing to crop, and esteemed as a market variety for this reason. Makes a neat, round-headed standard (Bunyard). When well trained on the paradise stock and laden with its bright red fruit, which has a peculiar rosy tint, it forms a very beautiful object (Herefordshire Pomona). Leaf rather pale, oval, upfolded, undulating, coarsely serrate (Bunyard).

Fruit

Size and Form

Medium sized. The two sources give slightly differing measurements: the Herefordshire Pomona gives two inches and three-quarters wide and the same in height (i.e., equal dimensions); Bunyard gives 2½ inches wide by 2¼ inches high (wider than tall). Both sources agree on a round-conical form. The Herefordshire Pomona describes it as "conical even, and very slightly angular towards the crown, where it is narrow"; Bunyard describes it as "round conical, regular."

Stem

The Herefordshire Pomona gives the stalk as three-quarters of an inch long; Bunyard describes it simply as short. Both sources agree it is set in a russeted cavity. The Herefordshire Pomona specifies the cavity is deeply inserted; Bunyard describes it as rather narrow.

Calyx / Eye

Small and closed (both sources agree). The Herefordshire Pomona describes the segments as long, forming a cone, set on the apex of the fruit, with a few plaits around it. Bunyard describes the basin as shallow and ribbed.

Basin

Shallow, ribbed (Bunyard). The Herefordshire Pomona describes the eye as set on the apex of the fruit with a few plaits around it, consistent with a shallow ribbed basin.

Skin

Very smooth (Herefordshire Pomona). Completely covered with a brilliant red, dotted with minute fawn-coloured dots; here and there in some specimens the yellow ground shows faintly through the red (Herefordshire Pomona). Bunyard describes the colour as bright crimson on a golden-yellow ground. Both sources convey a dominant red over a yellow base, with the Pomona noting the ground is largely obscured.

Flesh and Flavor

Very tender, crisp, and juicy (Herefordshire Pomona). Bunyard describes the flesh as crisp and greenish. Sweet and sprightly with a very pleasant flavour (Herefordshire Pomona). Bunyard specifies a pleasant strawberry flavour and notes the fruit is usually gathered and eaten far before it is ripe, causing the flavour to be greatly underrated by many.

Core / Seeds

Not described in source.

Season

The two sources give slightly differing seasons: the Herefordshire Pomona places it as ripe in August and September; Bunyard gives September to October. The discrepancy likely reflects different climates (Herefordshire vs. a broader British market context) or Bunyard's caution about premature picking.

Uses

The Herefordshire Pomona recommends it for both dessert and culinary purposes. Bunyard classifies it as a dessert variety and an esteemed market variety, making no mention of culinary use.

Subtypes / Variants

Not described in source.

Other

The Herefordshire Pomona remarks on the great beauty of the fruit as a contributing factor to its appeal alongside its usefulness. Bunyard's cross-reference is to the Herefordshire Pomona, Plate 2.