Winesap is the classic American apple: dark red, sturdy, and brimming with old-fashioned charm. It’s the apple that once filled barrels on riverboats and baskets at southern markets, famous for its rich, vinous flavor that hints of cider and spice. Bite into one and you get a rush of sweet-tart juice, bright and full-bodied, with a faintly wine-like aroma that gave the variety its name. The flesh is firm, juicy, and pleasantly crisp, the kind of texture that makes a clean, satisfying snap.

Discovered in New Jersey before 1800, Winesap became a fixture across the United States through the 19th century and still earns its place in any serious orchard today. It’s beautifully versatile: excellent out of hand, lively in pies and crisps, and an absolute star in the cider press. The tree is hardy and consistent, bearing generous crops year after year. Winesap’s balance of flavor, texture, and keeping ability made it a household name for generations, and even now, its deep color and robust character feel timeless.

• Origin: New Jersey, United States, before 1800

• Appearance: Medium-sized, round, and richly red with a slight bloom and occasional greenish-yellow streaks near the stem. The skin is smooth and firm.

• Flavour: Sweet and tart with a distinct wine-like tang. Notes of berry and spice appear as it matures, giving it an elegant depth.

• Texture: Crisp, dense, and juicy, maintaining structure whether eaten fresh or cooked.

• Use: Excellent for fresh eating, baking, and cider. Known for its balance and ability to hold flavor under heat.

• Keeping: Very good; stores up to five months in refrigeration while retaining its crispness and flavor.