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White Winter Pearmain Apple
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The thick waxy skin of the White Pearmain apple has a pale green to yellow hue with red blushing and is oftentimes brushed with russet markings. Its fine-grained flesh is creamy white to yellow in color with a crisp texture. Exceptionally juicy the White Pearmain is aromatic with a sub acid and slightly sweet flavor.
The White Winter Pearmain apples are available in the fall.
The White Winter Pearmain apple, also known as the White Pearmain, is prized as a choice dessert apple among the heirloom varieties currently on the market.
White Winter Pearmain apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the skin of the apple.
One of the first dessert apples on the market the White Winter Pearmain can be successfully used in a number of sweet preparations. Bake into breads, cakes, bars and muffins. Combine with other baking apples such as Granny Smith, Rome or Mutsu when making pies, tarts and crisps. Its flavor compliments savory preparations as well. Chop and use in a stuffing for roasted winter squashes or cook down to make sauces, soups or chutney.
The White Winter Pearmain apple was first classified as such in 1858 by the American Pomological Society, there is speculation however about the origin of the first White Pearmain tree. Some believe it to be of American decent coming from the tree grafts of early pomologists traveling in the eastern United States. Others suspect it to be a relative of an old English apple that dates back to 1200 A.D.
Recipes that include White Winter Pearmain Apple. One is easiest, three is harder.
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