|Discovered||1800s New England|
This heavy and russeted variety gets its name from its dark plum-colored bloom (the natural wax before an apple is shined up). Its red and green peel has a rough etched appearance belying its firm and crisp flesh. Harvest begins in late September through October, and it is not a good keeper.
A New England heirloom dating back to the 1800s, the Blue Pearmain has long been favored by cider makers.