Claygate Pearmain

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

Its origins

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.

Keeping ability

So-so (1 or 2 months when kept refrigerated).