Their skin is greenish-yellow striped with a dull red flush.
Inside, they have sweet, tender, juicy yellowish flesh.
The tree delivers an early harvest by late summer.
American Summer Pearmain Apples are suitable for fresh eating, and cooking
American Summer Pearmain Apples were known in America by 1806.
They have been used as the ancestor of many varieties in Japan.
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.