Parmar apples

Parmar is an American apple variety originating from Virginia and dating back to the 18th century. Back then, it was primarily used for brandy and cider making. The apples are small and oblate, with dark yellow skin and irregular russet patches.

Beneath it, the texture of the flesh is dense, while the flavor is slightly sour. Parmar apples ripen in late summer, and it’s recommended to use them for making applesauce that is so thick a spoon will almost stand up in it. In order to make an exceptional apple pie, it’s recommended to combine Parmar and Winesap apples.