Parmar

The Parmar is a quintessential Southern heirloom variety, originating in the Blue Ridge Mountains of Virginia in the 18th or early 19th century. Traditionally, it was highly sought after for making high-quality apple butter and hard cider due to its dense flesh and high sugar content. The apples are relatively small and inconspicuous, featuring a dull yellow or greenish skin often dusted with a fine russet. When dried, the Parmar develops a rich, concentrated sweetness. The tree is known for being a reliable, heavy cropper, though the fruit is often harvested in late summer or early autumn.