Mannington’s Pearmain

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

Its origins

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.

Appearance

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

Good.

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.

Keeping ability

Good (about 3 months when kept refrigerated).