Hyslop (crab)
- Description
- Crabapple. It is one of the best known and most widely cultivated of the crabapples.
- Flesh quality
- very firm, moderately fine, at first juicy but eventually becoming dry and mealy, subacid, astringent, good for culinary purposes.
- Flesh color
- yellow, red tinged
- Skin color
- yellow, red, purple-carmine, carmine
- Sizes
- large, above medium
- Shape
- round, ribbed, oblong, uniform, symmetrical, regular, obovate, ovate
- Uses
- market, table, kitchen, culinary
- Eating season starts in
- September
- Eating season ends in
- October
- Also known as
- Hislop
- Hyslop's Crab
-
Spencer A. Beach, The Apples of New York, vol. 2 (Albany: J.B. Lyon Company, 1905), 257.