Why you should be excited
Mannington's Pearmain is an 18th century English variety that grew from discarded cider pomace.
The story of Mannington's Pearmain
Good things happen to people who compost. That's how we'll explain the origin of Mannington's Pearmain, which grew from a pile of pomace (also known as 'left-over solids') discarded under a hedge after cidermaking in 19th century Sussex, England.
Clearly, the composting of that pile was imperfect, as all the seeds did not decay. This allowed a little tree to sprout. Which brought the world this tasty new (then) apple variety, which has plenty to recommend it.
First and foremost is the flavour, which is characterized as rich, yet subtle and aromatic, well-balanced and with a hint of nuttiness. All this on a reasonably vigorous tree that crops well.
Sounds like a winner to us.
Mannington's Pearmain Facts
Discovered in Uckfield, Sussex, England, crica 1770.
Flavour, aroma, texture
The well-balanced flavour of the firm, juicy flesh is rich and aromatic, with a hint of nuttiness.
The roundish, medium-sized fruit has greenish-yellow coloured skin with a pinkish flush and some russeting.
When they’re available
Late season (usually in mid-October).
Quality for fresh eating
Quality for cooking
Mainly used for fresh eating.
Quality for cider
It might have grown from cider pomace, but Mannington's Pearmain really is more of a fresh-eating apple. Although it would work well as part of a cider blend.
Good (about 3 months when kept refrigerated).