A large, green variety of cooking apple flushed blushed and streaked with dark red, which may also be eaten. This late-season variety is harvested from late October in the United States and has good storage properties. It may be derived from a Winesap seedling in Arkansas which was introduced commercially commercially in 1868, or on a farm in Fayetteville in Texas in 1830. It has slightly sour, hard, crisp yellowish flesh which retains its shape in cooking so is good for pies.
