Winesap
Winesap
Winesap (/ˈwaɪnˌsæp/) is a type of apple that is known for its tangy flavor and crisp texture. It is often used in cooking and baking due to its unique flavor profile.
Etymology
The term "Winesap" is derived from the apple's wine-like flavor and the word "sap", which is a common suffix for apple varieties. The name was first recorded in the 19th century.
Description
Winesap apples are medium to large in size and have a round shape. They have a deep red color and a firm, crisp texture. The flavor is often described as tangy or tart, with a hint of sweetness. This makes them ideal for a variety of culinary uses, including pies, sauces, and cider.
Cultivation
Winesap apples are typically harvested in the late fall. They are known for their long storage life, often lasting well into the winter months. The trees are hardy and can tolerate a range of soil conditions, making them a popular choice for apple growers.
Related Terms
- Apple: The fruit from which Winesap is a variety.
- Cider: A beverage made from the juice of apples, often including Winesap.
- Pie: A baked dish often made with apples, including the Winesap variety.
External links
- Medical encyclopedia article on Winesap
- Wikipedia's article - Winesap
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