A lovely combination of tart and sweet, the Stayman winesap apple has been popular since the days of the pioneers. They are not only tasty but also long-lived after being harvested, lasting 6 months or more in the refrigerator. The rich, wine-like flavor works well for applesauce, pies and cider, and they are delicious when eaten fresh.
- Produces large red apples great for fresh eating, cooking, baking, and cider
- Blooms pink in mid- to late spring and yields ripe fruit in mid- to late October
- Can be pollinated with yellow delicious, red delicious, red Jonathan,or early harvest
- Cannot pollinate other apple trees
- Will be delivered at a height of 3’–4′
- The Stayman Winesap Apple grows in zones 5-8
- Mature Height: 10’–25′
- Mature Spread: 10’–25′
- Growth Rate: Slow
- Shape: Oval
- Sun Preference: Full Sun
- Soil Preference: Acidic, Loamy, Moist, Rich, Sandy, Well-drained
- Wildlife Value: Apples are eaten by a variety of birds and mammals. The leaves and branches are browsed. The trees can be destroyed by rodents and rabbits girdling the stem or trunk. It produces nectar and/or pollen, thus providing nutrition for bees in early to late spring.
During the 1800s, winesap apples were beloved because of their long shelf life. This fruit kept long into the winter, providing something delicious and healthful to eat during the snowy months.
In 1886, Dr. J. Stayman of Leavenworth, Kansas, noticed a seedling of a winesap apple that was apparently slightly different than the rest. It eventually produced apples that he deemed superior to other winesaps. The apple growing community agreed, and the cultivar was given his name.