Hyslop Crab

Dating back to at least 1860, the Hyslop Crab was once the most widely planted crabapple in American home orchards. The fruit is large for a crabapple, roughly the size of a plum, and is covered in a deep, dark purple-red skin with a thick, bluish waxy bloom that gives it a frosted appearance. While the yellow flesh is too astringent and 'dry' for fresh eating, it is rich in pectin and tannins. This makes it a vital ingredient for adding body to hard cider and for creating clear, ruby-red jellies. The tree is exceptionally hardy and prolific, often requiring thinning to prevent branches from breaking under the weight of the fruit.