Whitney (crab-apple)

Why you should be excited

Whitney is a heritage crab-apple from the USA that works very well in cider, preserves and even as a fresh-eating crab.

The story of Whitney

The humble crab-apple is enjoying something of a resurgence in popularity these days, in part because of how well many crabs perform in cider.

Whitney is one of those, although this one has qualities that qualify it for especially high status, right up there with Wickson.

I say this because Whitney combines the usual crab benefits of being a great pollinator, easy to grow and highly productive with a few additional bonuses: the fruit is larger than most crabs (so easier to pick and work with), it’s sweet enough to eat fresh as well as use in jellies and other preserves and it produces a particularly good juice for cider with a good level of sugar plus a pleasantly mild astringency, which adds to the mouthfeel and body of the cider.

Whitney Facts

Its origins

Discovered in Franklin Grove, Illinois, USA, 1869

Flavour, aroma, texture

Sweet and juicy, firm-fleshed crab-apples.

Appearance

Golf ball-sized crab-apples with red over a yellow background.

When they’re available

Early-season (usually in August).

Quality for fresh eating

Good.

Quality for cooking

Good.

Quality for cider

Good.

Keeping ability

Good (1 to 2 months when kept refrigerated).