While most professional cider apples date to the 19th century or earlier, Wickson was developed in California in the early twentieth. Albert Etter, a prolific and reputedly eccentric breeder, developed several strawberries and apples, many of which were lost after his death.
The majority of web sites and other publications list Newtown Pippin and Esopus Spitzenburg as the parents of Wickson, however Greenmantle Nursery, which rescued Etter's original orchard, rather lists two little known crabs, Newton and Spitzenberg.
In any event, Wickson is a very acid and incredibly sweet little apple, too small to be commercially successful, but dandy for artisanal cider making. Rowan Jacobsen, in Apples of Uncommon Character, recommends Wickson in his "Slow Roasted Baby Apples" recipe, but most folks are content to drink them.
There are a few apples on our Wickson Crabapple tree. When one fell off, it gave an opportunity to check it out.
It seems kind of large for a crabapple to me.
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It's still not ready, but it is fun to see.
Isn't it pretty inside?
It was very bitter - one reason it is chosen for a cider apple.
Maybe next year will be a better one for apples.
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