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.