Winesap Apple

Origin & history

An old American variety dating to the late 18th–early 19th century, most often linked to New Jersey (documented there by the early 1800s). Parentage unknown (chance seedling). Winesap became a Mid‑Atlantic/Great Lakes staple for its keeping quality, baking performance, and especially its value in sweet and hard cider. Many named strains/sports exist (e.g., Red Winesap, Old Winesap), and Stayman is a separate, later seedling from Winesap.

Appearance

Medium (sometimes large), round‑conic to slightly oblate. Skin is deep red to maroon, often with darker striping and a natural waxy bloom; occasional light russet around the stem. Flesh is white to pale yellow, firm, and moderately coarse‑grained.

Flavor & texture

Distinctive tart‑sweet profile with wine‑like, spicy aromatics (the source of the name). Firm, juicy flesh that holds shape in cooking and mellows in storage.

Best uses

Pies, crisps, and tarts (keeps definition; takes spice well)
Baked/fried apples and roasting (dense flesh)
Cider (historically valued for body and aromatic acidity)
Fresh eating for those who like a tangy, spiced flavor

Season & availability

Late‑season harvest: typically October into November in Northern Hemisphere orchards. Regional retail presence in fall and winter; common in farm markets and some supermarkets.

Storage & handling

A strong keeper. Refrigerate at 32–36°F (0–2°C); quality often improves for several weeks as acids soften and sugars come forward. Choose heavy, firm fruit with sound, smooth skin; avoid bruises and prolonged warm storage.

Nutrition (per 100 g, with skin)

About 52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

Origin: likely New Jersey, USA (late 1700s–early 1800s)
Parentage: unknown (chance seedling)
Style: tart‑sweet, winey/spicy; firm, shape‑holding flesh
Best for: pies/crisps, baked apples, cider, tangy fresh eating
Harvest: late season (Oct–Nov, Northern Hemisphere)
Storage: excellent keeper; flavor deepens after some storage