Hyslop (crab)

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.

Hyslop Facts

Its origins

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

Very good.

Quality for cider

Like many other crabs, Hyslop is a popular addition to cider blends that might otherwise like acid and character.

Keeping ability

Good (about 3 months when kept refrigerated).