Inside, they have deep pink, aromatic flesh with a tart taste with a bit of sweetness.
The fruit ripens late September in California.
Cooking Tips
For fresh-eating.
History Notes
Pink Pearmain Apples were likely developed by Albert Etter in Humboldt County, California, USA. They were found by a Ram and Marissa Fishman of Greenmantle Nursery, Whale Gulch, California, USA in an old orchard.
Language Notes
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.