Inside, they have finely-textured, tender, juicy, crisp flesh, which is aromatic, with rich flavour.
The tree is self-fertile.
Fresh-eating apple; okay for cooking with as well.
Good for cider.
Stores well. The skin turns yellowish in storage, and develops a rubbery feel, but the insides are unaffected.
Some sources date White Winter Pearmain Apples back to 1200.
The apple was introduced into America by the 1800s; it was certainly recorded there by 1849.
The word “pearmain” comes from the French adjective “parmanus”, meaning from Parma in northern Italy.
Hauser, Kevin. How to Plan and Plant an Instructional Orchard at Your Southern California School. Kuffel Creek Press, Riverside, California. 2008.