Monday, October 31, 2011

Lamb Abbey Pearmain

I have two of these, quite small, one crabapple-sized. Will they be enough?

These are classically shaped with barely detectable ribbing and a streaky red blush over yellow-green.

The lenticels show light against the blush and faintly green on the naked peel.

One sample, shown, has a crown of russet radiating about its stem well. The aroma is sweet and complex, but I can't isolate scents.

Lamb Abbey's flesh is fine-grained, white tinged with yellow, with a yielding tender crunch. Both sweet and tart are palpable in this balanced fruit, along with some toasted grain and hints of the meaty savory flavors one sometimes finds in older apples such as Winesap.

The flavors of a second sample, perhaps not quite as ripe, were more attenuated, with less sugar and tartness (but a bit more juice). This created a curious effect, as the delicate, tentative expression of the darker-than-normal flavors is interesting, if not entirely satisfying.

I'm tempted to say that these two small samples are not enough to judge Lamb Abbey Pearmain, but they are all I have.

This English variety dates from 1804 in Kent. It is included in the National Fruit Collection (UK).

1 comment:

  1. English - insofar as it arose in England - but actually American, because the seed came from a Newtown Pippin apple. The pollen parent? Ah, that is another question entirely. Without the expense of DNA testing we may never know. I just got scion wood for Lamb Abbey Pearmain and hope to graft it into life this spring. God willing!


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