Named not for the Midwestern city but for an esteemed fruit breeder, today's medium-to-medium-large apple has an attractive glossy red blush on most of its skin, which is otherwise a green yellow.
Mine is ribbed and conical, with a dusting of faint small light lenticels. The sweet aroma is attenuated.
Sweet and satisfyingly crunchy, Dayton's light yellow flesh has a medium-fine grain. Generic sweetness (Sugar? Light corn syrup?) defines this one, but there are faint floral and cider notes and hints of spice. The peel is a little chewy and dominates the finish. All in all, a satisfying snack.
The memorialized fruitist is Prof. Daniel Dayton of the University of Illinois. There is a little Japanese Crabapple in Dayton's woodpile, along with some traditional varieties--full context here.
My Dayton dates from September.