Also known as: White Pearmain, Cambellite, Griffin’s Pearmain (in Texas)

A very fine apple first described in 1867. Widely sold throughout the South and prized for its fresh eating qualities. A North Carolina nursery catalog in 1870 stated: “Regarded by leading pomologists as the highest flavored apple in cultivation.” Fruit is medium to large with smooth, waxy, greenish-yellow skin. Flesh is white or yellowish, aromatic, tender, crisp, and fine-grained. Ripens September to October and is a fairly good keeper.

White Winter Pearmain Fruit

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