Hormead Pearmain apple

/HOR-meed PEHR-mayn/

A variety of yellowish-green cooking apple blushed with pink, raised in Hormead in Hertfordshire and recorded in 1826. It received the Royal Horticultural Society Award of Merit in 1900. It keeps its shape reasonably well when cooked. This late-season variety is harvested from early October in South-East England and is at its best from November to March.