Stayman (apple)

Stayman (apple)

The Stayman is a popular apple variety known for its distinctive tart flavor and firm, crisp flesh. It is a cultivar of the Malus domestica species and is widely used in cooking and baking due to its unique flavor profile.

History

The Stayman apple was first cultivated by Dr. Joseph Stayman in 1866 in Leavenworth, Kansas. Dr. Stayman was a horticulturist who was known for his work in developing new apple varieties. The Stayman apple is a seedling of the Winesap apple, another popular apple variety.

Characteristics

The Stayman apple is medium to large in size and has a round shape. The skin is thick and tough, with a deep red color that is often streaked with green. The flesh is firm and crisp, with a tart flavor that is often described as wine-like.

The Stayman apple is a late-season apple, typically harvested in October. It is known for its long storage life, often lasting well into the winter months.

Cultivation

Stayman apples are grown in many parts of the United States, including the Mid-Atlantic states, the Midwest, and the Pacific Northwest. They are also grown in other countries, including Canada and New Zealand.

Stayman apples prefer a cool climate and require a long growing season. They are resistant to many common apple diseases, but are susceptible to apple scab.

Uses

Stayman apples are versatile and can be used in a variety of culinary applications. They are excellent for baking, making them a popular choice for apple pies and other desserts. They are also good for eating fresh, and their tart flavor makes them a favorite for cider making.

See Also

• Apple
• Malus domestica
• Winesap apple
• Apple scab

References

• Orange Pippin: Stayman
• U.S. Apple Association: Stayman