Worcester Pearmain

Origin / History

Accounts of the origin differ between sources. The Herefordshire Pomona (1885) states that Worcester Pearmain was produced in the St. John's Nurseries, Worcester, in 1873, by Mr. Richard Smith, and received a first-class certificate from the London Horticultural Society in 1874. It has been supposed to be a seedling from the Devonshire Quarrenden, but this is not known with certainty. Bunyard's Handbook of Hardy Fruits (1920) states instead that it originated at Swan Pool, near Worcester, by a Mr. Hale, and was introduced by Messrs. Smith of Worcester in 1874.

Tree

The tree is hardy and begins to bear at a very early age, being very productive (Herefordshire Pomona). Bunyard describes the growth as moderate, very regularly fertile, and notes that it makes a neat, round-headed standard. The George Bunyard catalog (1914) describes the tree as hardy, upright, pyramidal, and very prolific; very handsome. Veitch (1911) calls it very hardy and productive of all seasons. 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

Sources differ on size. Herefordshire Pomona describes the fruit as medium sized, two inches and three-quarters wide and the same in height. Bunyard gives the dimensions as medium, 2½ by 2¼. Veitch describes it as large and handsome. Thomas Rivers (1914) describes it as a large raised apple. George Bunyard's catalog calls it rather small.

Form

Conical, even, and very slightly angular towards the crown, where it is narrow (Herefordshire Pomona). Round conical, regular (Bunyard). A "raised" apple of brilliant colour (Thomas Rivers).

Skin / Color

Very smooth and completely covered with a brilliant red, dotted with minute fawn-coloured dots; here and there in some of the specimens, the yellow ground shows faintly through the red (Herefordshire Pomona). Bright crimson on a golden-yellow ground (Bunyard). Red-cheeked, with yellow ground (George Bunyard catalog). Brilliant colour (Thomas Rivers).

Stem / Cavity

Stalk three quarters of an inch long, deeply inserted in a russety cavity (Herefordshire Pomona). Stem short, in a rather narrow russeted cavity (Bunyard).

Calyx / Eye / Basin

Eye small, closed with long segments forming a cone, set on the apex of the fruit, with a few plaits round it (Herefordshire Pomona). Eye closed, in a shallow ribbed basin (Bunyard).

Flesh / Flavor

Very tender, crisp, juicy, sweet, and sprightly, with a very pleasant flavour (Herefordshire Pomona). Crisp, greenish, very sweet, with a pleasant strawberry flavour (Bunyard). Flesh very crisp and juicy, very richly flavoured, a great favourite (Veitch). Flesh sub-acid and moderately good flavour; very good indeed (George Bunyard catalog). Very good (Thomas Rivers). Bunyard adds that the flavour of this fruit is greatly underrated by many, as it is usually gathered and eaten far before it is ripe.

Core / Seeds

Not described in source.

Season

Ripe in August and September (Herefordshire Pomona). Dessert, September to October (Bunyard). Sept. & Oct. (Veitch; Thomas Rivers). Autumn (George Bunyard catalog).

Uses

The great beauty of the fruit, and its usefulness, both for dessert and culinary purposes, cannot fail to render it a general favourite (Herefordshire Pomona). A dessert apple (Bunyard). An esteemed market variety, seldom failing to crop (Bunyard). A first-rate apple for all districts (George Bunyard catalog).

Subtypes / Variants

Not described in source.

Other

Not described in source.