They have dark-yellow skin with patches of russetting.
Inside, they have finely-textured, crisp dark yellow flesh, with a somewhat tart flavour.
The fruit ripens in late July / early August in the American South.
Cooking Tips
Parmer Apples make a thick yellow applesauce, also good yellow apple butter.
Also okay for fresh-eating
They used to be popular for apple brandy.
History Notes
Parmer Apples date from the 1700s in Virginia.