Winesap apple
Malus domestica 'Winesap' · Pome fruit
Top 10 pairings
The Winesap is an old American heirloom apple prized for its deep, dark-red skin, firm crisp yellow flesh, and a tangy, spicy, almost wine-like flavour that gives it its name. A versatile keeper, it was for generations the great all-purpose apple of the United States — eaten fresh, baked, dried and, above all, pressed into hard cider.
Picking a good onedrag
UnderripeOverripe
Just ripeBuy itCrisp and balanced — eat it, or bake it
SkinFull colour, faint wax
FleshFirm, no give
StemGreen, attached
SmellFaintly sweet at the stem
Reading a just ripe one. Move the slider and the rest of this page — nutrition, pairings — updates with it. These cues are Apple's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
90%
Edible part
182 g · core out
202 g
Weight each
each one
60%
Juice
600 ml a kilo
Keeping ittap a temperature
A domestic fridge holds it about 17× longer than the counter.
90–95%
Humidity
Gentle
Airflow