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Hormead Pearmain
type: Cooking, Pie
synonyms: Arundel Pearmain, Hormead Pippin, American Winter Sweet Pearmain, Arundel Pearmain, Corby Seedling, Hormead Pippin
identification: Medium size, round, often lopsided. Base skin colour is light green ripening to yellow gold. Occasionally brown purple flushes spread over the sun exposed face. A distinct greasy feel develops on the glossy skin at maturity and in storage. The stem is short and stout, set in a shallow basin, sometimes with a fleshy swelling to the side and surrounded by a patch of russet. The eye is tightly closed, medium size and set in a shallow, slightly ribbed cavity.
characteristics: Flesh is white with yellow close to the skin. Coarse?grained, juicy and very acidic.
uses: Cooking. The slices become sweet when baked and hold their shape well for tarts and pies
origins: Thought to have been raised at Hormead, Hertfordshire. Recorded by the London Horticultural Society 1826. Received the RHS Award of Merit in 1900. Popularised i the early 1900 s by Bunyard s Nursery.
cultivation: Moderately vigorous, upright spreading spur bearer. Produces heavy crops annually.
cold storage: Keeps up to five months.
harvest: In the first half of the fourth period.
cold storage weeks: 20
harvest period: 4
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