Worcester pearmain

'Worcester pearmain' can also refer to...


More Like This

Show all results sharing this subject:

  • Cookery, Food, and Drink


Show Summary Details

Quick Reference

The Worcester pearmain (or Worcester for short) is a variety of red-skinned eating apple, introduced around 1875. The Worcester connection is that it was first cultivated by a Worcester nurseryman, Richard Smith.

The term pearmain designates any of a range of red-skinned eating apples. It is now linked with certain named varieties—mainly Worcester, but also Adam's pearmain, Claygate pearmain, etc.—but originally it was a generic term. First used in English of apples in the sixteenth century, it was earlier a name for a type of pear. It was borrowed from Old French pearmain, which may go back ultimately to Latin Parmensia, ‘of Parma’.

Subjects: Cookery, Food, and Drink.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.