Inside, they have firm, somewhat coarse, yellowish, aromatic flesh with a mild but sweet, rich taste.
The apples ripen in September.
Cooking Tips
Good for cider, cooking, fresh-eating.
Storage Hints
Will dry and shrink somewhat in storage, yet still taste good.
History Notes
One theory is that Blue Pearmain Apples orginated in New England by 1833 and from there went over to England. The other theory is that it existed in England in the 1700s, and came over to America.
Blue Pearmain Apples were popular in England in the mid 1800s. They were also widely grown in New England and in New York State in the same period. Mentioned by the Royal Horticultural Society of London in 1893.
Language Notes
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.