The smooth, thick greenish-yellow skin is covered with flushes of red and dark red, which itself is covered with light russetting. The stem cavity often has heavier russetting.
Inside, it has firm, tender, finely-textured juicy, crisp yellowish-green flesh with a tangy, spicy taste.
The tree blooms later in the spring than many other apple cultivars. The tree’s pollen is sterile; it cannot be used as a cross-pollinator for other trees.
170-175 days are needed from bloom to ripe apples. The fruit ripens in early October.
The tree is an abundant bearer.
Good for baking and pies, also cider, sauce, drying and fresh-eating.
The skin may scald in storage, but the flesh quality is unaffected and otherwise the apple stores well for a long time.
Stayman Apples originated from a Winesap seedling planted by a Dr. J. Stayman in 1866 on his farm in Leavenworth, Kansas, USA.
Introduced commercially in 1895 by Stark Brothers Nursery.