Saturday, October 13, 2012
My sample is marked by the descriptively named flyspeck and sooty blotch, which have nothing to do with flies or soot and do not affect the flavor of the fruit.
A network of russet adds another layer to this variegated apple's peel, the texture of which runs from matte to rough.
Look closely to see small faint lenticels among all that texture.
My first Claygate is greener and exceptionally hard and firm in hand with a faint sweet yeasty smell.
Inside is dense flesh that is a creamy light yellow. It's midway fine-coarse and crunchy crisp. Really a first-rate texture. There is both cane sugar and honey, lemon and a hint of nutmeg.
Other, yellower samples are not quite so hard, though still very crisp. These are more juicy and lemony, with a whiff of mint mixed in with some sugar, pineapple, and oranges. There is a trace of pineapple in the aftertaste. Perhaps this is more representative of a ripe Claygate Pearmain.
These flavors and texture join for an overall effect that is both flavorful and light, fine and enjoyable. You'll want more than one of these.
The Claygate Pearmain was named for the village of Claygate in Surrey where, according to many sources, it was found in a hedge about 1820.
Note that many of the photos of this variety that I have found online are more highly colored than mine, often with a red blush.