Winesap
- Description
- This is one of the oldest and most popular apples in America, according to Beach. It is also known in all the apple-growing sections from Virginia westward to the Pacific Coast. Like various other old varieties, Winesap has many seedlings which partake more or less of the characters of the parent, including Arkansas, Arkansas Black, Paragon, and Stayman Winesap. It seldom reaches good medium size in New York. Beach notes that many had referred to West Jersey as the region of its origin but does not have any evidence to warrant it.
- Flesh quality
- very firm, rather coarse, moderately crisp, very juicy, sprightly subacid
- Flesh color
- red veined, yellow tinged
- Skin quality
- medium in thickness, tough, smooth, glossy
- Skin color
- yellow, purple-red striped, green, red
- Sizes
- medium
- Shape
- round, ribbed, uniform, symmetrical, conical
- Keeping quality
- good shipper and stands heat well
- General quality
- good to very good
- Uses
- market, cider
- Eating season starts in
- January
- Eating season ends in
- June
- Also known as
- Holland's Red Winter
- Royal Red of Kentucky
- Texan Red
- Wine Sop
-
Spencer A. Beach, The Apples of New York, vol. 1 (Albany: J. B. Lyon Company, 1905), 374.