Blue Pearmain

“For I do not refuse the Blue Pearmain, I fill my pockets on each side; and as I retrace my steps on the frosty eve, being perhaps four or five miles from home, I eat one first from this side, and then from that, to keep my balance.” -Henry David Thoreau, “Wild Apples”

Stunning and stoic, the Blue Pearmain has so much visual depth and detail that layers throughout its skin, one could get lost in its canvas of textural beauty before even taking the first bite. Dusky blue bloom covering strikes of mottled plum hues and ombre’d rouges, with a splash of fiery russet bursting off the stem end.  “Like the eye on an ancient sea beast” claims Rowan Jacobsen. Big as a meal, these substantial literary muses taste of concord grapes kissed with orange zest and hug of kiwi. Dense, heavy in hand, and thick skinned, they are ideal fresh but also excel as whole baked, and conversely break down well for a sauce. This noblest fruit has been inspiring minds and filling bellies since the 1700’s. We harvest in late September.

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