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Cherry Pearmain
type: Cider, Dessert
summary: A sweet Herefordshire cider apple, considered a mid-season eating apple by some.
identification: Medium size, round sometimes conical. The skin background colour is yellow which is completely washed with bright crimson and darker broken streaks on the sun-exposed face. The shaded face shows some background colour with flusher of crimson. Lenticels are abundant, prominent and russeted. The stem is short and set deep in a russetted cavity. The calyx is small and closed, set in a narrow and somewhat deep basin.
characteristics: The flesh is yellowish, with some red stains under the skin, especially around the calyx basin.. Tender. Abundant juice. Sweet , slightly tart and aromatic.
origins: Thought to have emerged in the Herfordshire (U.K.) cider apple orchard sometime during the middle 1800s. Britain's noted pomologist Robert Hogg stated in the 1886 edition of "The Apple and Pear as Vintage Fruits" that "This variety is an old one, and widely spread throughout the orchards of Herefordshire. It is without any known history."
vulnerabilities: Sensitive to canker.
notes: Robert Hogg states in the "The Apple and Pear as Vintage Fruits" that there is also a red variety of the Cherry Pearmain which has much the same qualities but is more intensely red.
juice character: The must is typically reddish in colour, sweet and abundant. Though excellent in flavour, it needs blending with bitter varietals to produce the character of Herefordshire-style ciders.
juice_classification: Bitter-sweet
ploidism: Diploid. Self sterile.
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