Adams Pearmain

Adams Pearmain

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Adams Pearmain
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Genus	Malus
Species	Malus domestica
Hybrid	Unknown
Cultivar	'Adams Pearmain'
Origin	England
Introduced
Color
Flavor	Sweet and tangy
Use	Culinary
Years in Production
Breeder
Notable Trees
Awards
This apple variety related article is a stub.

Adams Pearmain is an apple variety that originated in England in 1826. It is classified as a culinary apple, meaning it is primarily used for cooking rather than eating fresh. The flavor of Adams Pearmain is sweet and tangy, making it a popular choice for pies, sauces, and other cooked apple dishes.

Description

The Adams Pearmain apple is medium-sized, round, and slightly flattened in shape. It has a greenish-yellow skin with red flushes, giving it an attractive appearance. The flesh of the apple is creamy-white in color and has a firm texture.

Harvest and Storage

Adams Pearmain apples are typically harvested in late September and are available for consumption from October to January. They have good storage capabilities, allowing them to be kept for several months without significant loss of quality. This makes them a convenient choice for those who wish to enjoy the flavor of fresh apples during the winter months.

Nutritional Information

The nutritional composition of Adams Pearmain apples may vary slightly depending on factors such as size and growing conditions. However, apples in general are known to be a good source of dietary fiber and vitamin C. They are also low in calories and fat, making them a healthy choice for those watching their weight or following a balanced diet.

Cultivation

Adams Pearmain apple trees can be grown in a variety of climates, although they tend to thrive in temperate regions. They require well-drained soil and full sun exposure to produce optimal fruit. The trees are generally hardy and can withstand cold temperatures, making them suitable for cultivation in colder regions.