Parmar is also known as Yellow Flat, and likely is an 18th century Virginia apple that was once popular for brandy making. The presence of this variety in an orchard was an indicator that the owner likely used it for making apple brandy. Small in size and oblate in shape, the skin is a dark-yellow with irregular russet patches over most of the fruit. The flesh is also a dark-yellow, especially just beneath the skin, and is dense and subacid in flavor. It is suitable for applesauce and apple butter making and as a dessert fruit. Parmar stores well for a summer variety and ripens in late July and early August.