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Blue Pearmain
type: Culinary, Cider, Dessert, Jelly, Pie, Sauce
summary: A heirloom American apple that lends itself to fresh eating, baking, cider and apple jelly, tends to be cold hardy and keeps well in storage.
identification: Medium to very large in size, round-flattened, sometimes slightly conic. Faint ribbing is often encountered on the face. Base colour of the skin is greenish yellow over which are dark red blush over more than half the surface. The calyx is small and closed, sometimes slightly open, set in a medium wide and deep basin. The stem is medium length ranging to short and stout, set in a deep cavity which is slightly furrowed and heavily russeted with lines of russet radiating onto the face of the apple. The surface is marked with abundant lenticels, many of them small but a fair number are large and russeted. The surface has a rough feel. A heavy, waxy blue bloom develops on the thick and leathery skin as the apple ripens which gives it its name.
characteristics: Flesh is yellowish, firm, coarse-grained and somewhat juicy. Aromatic, sweet, spicy and slightly tart. Definitely one of the better all-around apple varieties grown today.
origins: The Blue Pearmain is, by all accounts, an apple of North American origin. It arose as chance seedling in the New England region of the northeastern United States -- possibly Middlesex County in Massachusetts -- during the 1700s and, by the early 1800s, it was a common variety grown in the area of Boston, Massachusetts. Unfortunately, it was gradually pushed aside as newer and infinitely more commercially marketable varieties came available. Nevertheless, Blue Pearmain apple trees are surprisingly common at nurseries and hobby farms in North America.
cultivation: A hardy, moderately vigorous, spreading tree. Slow to start producing fruit. Bears fruit on spurs. Not a reliable cropper. Best suited for hobby orchards and farm-gate sales.
progeny: Bethel
cold storage: Keeps up to two months in cold storage but tends to shrivel which gives the apple unappetizing appearance though the flavours become more concentrated and intense.
harvest: Ready for harvest in the middle of the fifth period. Flavours weaken when the apple is left on the tree after ripeness.
pollination group: C
pollination peak: 11
ploidism: Diploid. Self Sterile.
cold storage weeks: 8
brix: 14
harvest period: 5
hardiness: 3
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