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Barcelona Pearmain
type: Cooking, Dessert, Eating
synonyms: Speckled Golden Reinette, Speckled Pearmain, Polinia Pearmain.
It is also sometimes called a Reinette Rousse, but that is also a synonym for Golden Reinette , Reine des Reinettes and Reinette de Carmes .
identification: Medium tending to small, oval The skin base colour is pale yellow washed with red, more intensely red on the sun exposed face. Star-shaped russet spots are found on all faces, but those on the sun-exposed face tend to be yellow while the others are brownish. The stem is medium long and slender set in a shallow, narrow, russetted cavity. The calyx is small and open, set in a moderately deep and somewhat narrow basin.
characteristics: The flesh is white, firm and crisp. Very juicy and aromatic. The flavour improves in storage.
uses: Highly regarded as a fresh eating apple, but also used for cooking.
origins: Listed in the "Catalogue of Fruits Cultivated in the Garden of the Horticultural Society of London" in 1826. Thought to have been lost, but it reappeared in 2007 when a small bag of these apples was brought to an apple fair for identification.
cultivation: Weakly vigorous. It lends itself well to espalier training.
cold storage: It lasts about three months in cold storage.
ploidism: Diploid. Self sterile.
cold storage weeks: 12
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