Why you should be excited
Claygate Pearmain is a late-ripening English apple bred early in the 19th century and valued for fresh eating.
The story of Claygate Pearmain
There was a certain practicality to much of the apple variety naming back in the day. In the 19th century and earlier, apples were often named after the person who introduced them or the place they were from.
This is in contrast to the marketing gimmicry of today's names like SweeTango or the silliness of intentionally using different names in different markets (Florina versus Querina or Pinova versus Pinata, Sonata and others).
Which brings us to Claygate Pearmain. Claygate is the English town where this apple was found and propagated. And 'pearmain' was a word used to describe apples shaped like a pear: tall with a fatter bottom than top.
A practical way to name an apple, don't you think?
Claygate Pearmain Facts
Discovered near Claygate, Surrey, England; introduced in the 1820s.
Flavour, aroma, texture
The relatively soft flesh is juicy, aromatic and flavourful.
This fairly large apple has a yellow-green background that becomes yellower in storage. It often has a red/orange flush.
When they’re available
Late season (usually in late October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
Doesn't have a particular history as a cider apple, but -- like other heritage varieties -- it can contribute positively to cider blends.
So-so (1 or 2 months when kept refrigerated).