Stayman (apple)

A variety of apple

The Stayman apple, also known as Stayman Winesap, is a cultivar of apple that was first developed in the United States in the late 19th century. It is known for its tart flavor and firm texture, making it a popular choice for both eating fresh and cooking.

History

The Stayman apple was developed by Dr. Joseph Stayman in Leavenworth, Kansas, in 1866. It is believed to be a seedling of the Winesap apple, which is why it is sometimes referred to as Stayman Winesap. The apple gained popularity due to its unique flavor and versatility.

Characteristics

Stayman apples

The Stayman apple is medium to large in size, with a round to conical shape. Its skin is thick and tough, with a deep red color that often has green or yellow undertones. The flesh is cream-colored, crisp, and juicy, with a tart and spicy flavor that is distinct from other apple varieties.

Flavor

The flavor of the Stayman apple is often described as a balance of sweet and tart, with a spicy undertone. This makes it an excellent choice for baking, as the flavor holds up well under heat. It is also a popular choice for making cider due to its high acidity and sugar content.

Texture

The Stayman apple has a firm and crisp texture, which makes it ideal for eating fresh. It retains its texture well when cooked, making it a preferred choice for pies and other baked goods.

Cultivation

Stayman apples are typically grown in temperate climates and require a period of cold dormancy to produce fruit. They are harvested in the fall, usually from late September to early November. The trees are known for their vigorous growth and can be quite productive under the right conditions.

Uses

Stayman apples are versatile and can be used in a variety of culinary applications. They are excellent for fresh eating, baking, and making cider. Their unique flavor profile also makes them a good choice for salads and sauces.

Related pages

• Apple
• Winesap
• Cider
• Malus domestica