Werribee Park Heritage Orchard
White Winter Pearmain
White Winter Pearmain
White Winter Pearmain
Price range: $5.00 through $35.00
Description
- Origin: Thought to have originated in the eastern states, USA. Recorded in 1849, but others claim it is an English apple that dates to 1200 A. D
- What Is Known: Two varieties transported westward by horseback late 1700s or early 1800s as scion wood. The labels for the both varieties of cuttings were lost, but were grafted nevertheless. When fruited, it was determined that both were pearmains, one red and the other pale, hence the early reference to the Red Pearmain and the White Pearmain. In 1858, the American Pomological Society decided that the Red Pearmain was actually the Esopus Spitzenburg, while the White Pearmain resembled a number of varietals but none could be matched. As a result, it was given the name White Winter Pearmain A low chill variety
- Blossom And Pollination: Self fertile. An excellent pollinator for other varieties Medium to large and round oblong tending to conic and lightly ribbed. Smooth, tough, green skin maturing to yellow with a waxy feel as it ripens. Fruits have firm, crisp, tender, fine flesh with a subacid and aromatic flavour. The flesh is white, sometimes yellow. Tender, fine-grained and crisp. Juicy, sweet, sprightly with a honeyed flavour
- Harvest: Late
- Storage: Keeps up to four months. The flavour matures in storage
- Uses: Eating, Cider, Juice,
- Cooking: Pie, Sauce. Often used for making juice and cider
Additional information
| Product Type | Scion, Tree |
|---|---|
| Origin | USA |
| Product Year | 1849 |
| Harvest | L |
| Uses | Cider, Cooking, Eating, Juice |
| Cooking Uses | Pie, Suace |
| Description | but were grafted nevertheless. When fruited, Cider, Cooking – Pie, crisp, fine flesh with a subacid and aromatic flavour. The flesh is white, fine-grained and crisp. Juicy, green skin maturing to yellow with a waxy feel as it ripens.Fruits have firm, hence the early reference to the Red Pearmain and the White Pearmain. In 1858, it was determined that both were pearmains, juice, one red and the other pale, Sauce. Often used for making juice and cider, sometimes yellow. Tender, sprightly with a honeyed flavour. Harvest : Late Storage : Keeps up to four months. The flavour matures in storage Uses: Eating, sweet, tender, the American Pomological Society decided that the Red Pearmain was actually the Esopus Spitzenburg, tough, USA. Recorded in 1849, while the White Pearmain resembled a number of varietals but none could be matched. As a result, WHITE WINTER PEARMAIN APPLE Origin: Thought to have originated in the eastern states |