They have smooth but tough greenish-yellow skin, flushed with light and dark red.
Inside, they have firm, crisp, juicy, finely-textured white flesh with very sweet, good flavour.
The fruit ripens in October.
No actual relation to other Winesap apples.
For fresh-eating or baking.
Stores well, until May if put in cold storage.
Sweet Winesap Apples originated in New York State, USA, in the 1890s.