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Salt Spring Apple Co.
Our Apples

Our Top 25

Here they are: our premiere selection of apple varieties. We consider these to be the varieties most likely to consistently produce magnificent and memorable fruit in our Salt Spring Island orchard. Read more

 

Cider Kings

We definitely don't stop at 25 varieties. In fact, we consider these 17 traditional cider varieties (with a couple of crabs and a diminutive super-juicer thrown in) to be the secret to Real Cider. They're most certainly worth checking out. Read more

 

The Whole 333

In a world blessed with thousands of apple varieties, not making our Top 25 or Cider Kings lists is hardly cause for embarrassment. Every one of these 333 apples is a winner in our books. Read more

Wickson

Why you should be excited:

Wickson is a diminutive U.S. apple, bred by Albert Etter, that's a rising star in the world of craft cidermaking.

 

apple_wickson.jpgThe story of Wickson:

Since it appears that the main distinguishing point between apples and crab-apples -- for many people -- is a simple matter of size, Wickson teeters on the boundary between the two, as it is very small for an apple, but a bit too big for a crab.

Adding to the confusion, the man who bred Wickson, Albert Etter, said that this variety was offspring of Newtown crab and Spitzenberg crab, neither of which is a known crab-apple variety, yet both of which are well-known U.S. full-sized apples.

But no matter. This little apple packs a powerful wallop of flavour and is simultaneously super-sweet and really tart.

Increasingly, people favour this variety as a mini-snack. It's also a perfect candidate for cider. Which is likely where its future lies, as craft cidermaking re-emerges in a big way.

Wickson Facts

Its origins:

Bred in Ettersburg, California, USA, early 20th century.

Flavour, aroma, texture:

The coarse, light-yellow flesh is juicy, with a powerful flavour, intensely sweet, while also delivering big-time acids.

Appearance:

This very small, roundish apple is considered by some to be a crab-apple. Its skin is bright-red flushed over a yellow-green background skin colour.

When they’re available:

Late season (usually in late October).

Quality for fresh eating:

Very good. Even better for cider.

Quality for cooking:

Mainly used for fresh-eating and cider.

Keeping ability:

Good (about 2 months when kept refrigerated).

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Salt Spring Apple Company Ltd.

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