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Hyslop Crabapple

Hyslop Crabapple

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History: The exact origins of Hyslop are unclear but it was discovered sometime in the early 1800s around Boston by the Hyslop family who helped develop the area. This apple was popular for over a century but in recent years has fallen into obscurity. 

Why We Grow It: Although definitely not recommended for fresh eating, Hyslop crabapples have a sub-acid, astringent flavour and are great in cider blends. They are also known as being one of the best apples for jellies. The tree is quite attractive with blue tinged blossoms in the spring and brilliant red/purple fruit in the fall.

Canadian Hardiness Zone: 4

Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions. 

Growth Habits and Disease Resistance: Moderately vigorous and very hardy. Spur bearing, very precocious.

Sun/Shade: Full sun (approx. 8-10 hours of sun daily)

Pollination: Requires a pollinator of a different apple variety that blooms around the same time. Like other crabapples and applecrabs, this variety is an excellent pollinator thanks to its large number of blossoms.

Flowering Time: Early

Ripens: Mid September

Fruit Size: 1.5-3 inches in diameter

Storage: Keeps until December when stored in cool, humid conditions

Recommended Use: Preserves, cider

Cider Properties:
  • Class: Bittersharp
  • Sugar: Medium, SG 1.0477
  • Acidity: High
  • Tannins: High
  • Taste: Astringent and sub-acid
  • Recommendations: Best used in blends

Size including roots:

  • 1 year grade 100-200 cm whip
  • 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
  • B grade less than 100 cm
    Quantity must be 1 or more

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