Stayman Apple
Origin & history
Raised in the 1860s by Dr. Joseph Stayman of Leavenworth, Kansas from seedlings of Winesap. Introduced to commerce in the late 1800s (widely distributed by Stark Bro’s). Long favored in the Mid‑Atlantic and Northeast for its spicy flavor and baking quality. Often sold as “Stayman Winesap,” but it is a distinct variety from the older Winesap.
Appearance
Medium to large, round‑conic. Skin shows a dull red to maroon blush/stripe over a green‑yellow ground, frequently with light russet patches. Flesh is cream to pale yellow, firm, moderately coarse‑grained, and juicy.
Flavor & texture
Tart to sweet‑tart with wine‑like, spicy notes—more tangy and complex than classic dessert apples. Flesh is firm and holds its shape when cooked; texture mellows slightly after some storage.
Best uses
- Pies & crisps: Excellent structure and robust flavor
- Baked apples & roasting: Dense flesh takes heat well
- Cider: Adds acidity, aroma, and body
- Fresh eating: For those who prefer a tart, spicy apple
Season & availability
A late‑season harvest—typically October in Northern Hemisphere orchards. Common in regional/farm markets (Mid‑Atlantic, Northeast, Great Lakes) with some national distribution in fall and winter.
Storage & handling
A good keeper. Refrigerate at 32–36°F (0–2°C); flavor often improves after several weeks of cold storage as sugars develop and acidity softens slightly. Choose heavy, firm fruit; minor russeting is normal.
Nutrition (per 100 g, with skin)
~52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.
Quick facts
- Names: Stayman, Stayman Winesap
- Origin: Leavenworth, Kansas (raised 1860s; introduced late 1800s)
- Parentage: Seedling of Winesap (exact cross unknown)
- Style: tart, winey/spicy; firm, slightly coarse flesh
- Best for: pies & crisps, baked apples, cider, tart snacking
- Harvest: October (Northern Hemisphere)
- Storage: good keeper; flavor deepens in storage