by Amy Bassett | Mar 15, 2024
Large, red striped fruit, firm, crisp, aromatic flesh. Introduced by the University of Minnesota, who brought us Honeycrisp. Many prefer the sweet 16 to Honeycrisp since it is Moderately acidic and more apple flavor. Add your comments
by Amy Bassett | Mar 15, 2024
In our ongoing search for local bitter cider apples, this is a current favorite. Introduced to us by cidermaker Steve Barr who declared it the most bitter apple he’d ever tasted. It’s right up there. Small (1 1/2–2″) red-striped fruit is very juicy, highly...
by Amy Bassett | Mar 15, 2024
Medium to large apple. Dark red with dark red flesh. Juice is red. Not for fresh eating.
by Amy Bassett | Mar 15, 2024
A popular crab-apple, also widely known as Virginia Crab, and producing a high-quality cider juice.
by Amy Bassett | Mar 15, 2024
Wickson Crab was developed by Albert Etter, an apple enthusiast best-known for his work on pink-fleshed and red-fleshed apples. Wickson was the result of crossing two other crab apple varieties. Wickson is unusually sweet, but at the same time has a strong acid...
