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Wickson Crab Apples

Wickson Crab Apples grow to be 1 1/2 to 2 inches (4 to 5 cm) wide.

They have yellow skin with a red flush.

The flesh has a spicy, tangy, very sweet taste: it has a sugar content up to 25%.

The fruit ripens mid-October.


Cooking Tips

Good for cider, both hard cider and sweet cider.

Also good for fresh-eating.

History Notes

Wickson Crab Apples were developed by Albert Etter in Humboldt County, California, USA in 1944 from a cross between Newtown Pippin and Esopus Spitzenburg apples. The apple was introduced as a variety for "apple champagne."

Language Notes

The apple was named after Edward J. Wickson, who some call the "Father of California Agriculture."


Hauser, Kevin. How to Plan and Plant an Instructional Orchard at Your Southern California School. Kuffel Creek Press, Riverside, California. 2008.

See also:

Crab Apples

Adirondack Crab Apples; Anaros Crab Apples; Atalanta Apples; Bedford Crab Apples; Chipman Crab Apples; Crab Apples; Dawn Crab Apples; Egremont Crab Fair; Florence Crab Apples; Geneva Crab Apples; Hyslop Crab Apples; Montreal Beauty Crab Apples; Nelson County Crab Apples; Osman Crab Apples; Quality Crab Apples; Siberian Crab Apples; Trail Crab Apples; Transcendent Crab Apples; Wickson Crab Apples; Yellow Siberian Crab Apples

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Oulton, Randal. "Wickson Crab Apples." CooksInfo.com. Published 07 October 2006; revised 09 July 2009. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/wickson-crab-apples>.

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