Why you should be excited
Hyslop is a classic old U.S. crab-apple that's widely used in jelly and cider, too.
The story of Hyslop
Aside from apple jelly fans and orchardists worried about pollination, crab-apples have't gotten a whole lot of love in recent decades. Which makes it pretty exciting when North America's resurgence of interest in good quality all-juice cider leads folks to pay attention to varieties they've never really noticed before.
Enter Hyslop, a crab that's been around for a long time and one that's being planted in some quantities, largely because of its potential to add some zip -- of both acid and tannin -- to full-bodied ciders.
Add to that strength larger-than-usual size for a crab-apple and you've got a winner of a crab that we'll likely see more of in coming years.
Uncertain origins, likely in Massachusetts, USA, early 19th century.
Flavour, aroma, texture
Acidic, juicy and astringent.
Large for a crab, with dark red -- even purple -- skin.
When they’re available
Mid-season (usually in mid-September).
Quality for fresh eating
At your peril.
Quality for cooking
Quality for cider
Like many other crabs, Hyslop is a popular addition to cider blends that might otherwise like acid and character.
Good (about 3 months when kept refrigerated).