Inside, they have yellow, finely-textured, crisp, somewhat juicy, tender flesh with a rich flavour.
For fresh-eating. Also good for cider.
Stores reasonably well.
Golden Pearmain Apples possibly originated in North Carolina.
Known by 1755.
Mentioned by Thomas Jefferson in 1807.
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.