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.
Good for cider, both hard cider and sweet cider.
Also good for fresh-eating.
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.”
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.