Lamb Abbey Pearmain

I picked our first Lamb Abbey Pearmain yesterday.  This is a British apple from 1804, and it is not surprising that it did well here, as it is a seedling of Yellow Newtown Pippin (a Yankee apple), which also does well here.  It ripened about a month earlier than it does in cooler climates, and was very dense, firm, juicy, tart, but balanced with a sweetness and just a hint of pineapple.  I imagine it would make very good pies.  It was still a bit green when I picked it, and I was not able to determine if it improves in storage like it’s parent.


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