MINCHALL CRAB
AppleMINCHALL CRAB
Origin and History
MINCHALL CRAB is an English variety named after Minchall, in Cheshire, and dates from the eighteenth century. It is described as "a good old variety of the Bramley type."
Tree
MINCHALL CRAB makes a low spreading tree and is fertile (a reliable bearer). The leaves are rather large, oval, with little upfolding and boldly curved serrate margins.
Fruit
Size and Form: Large fruit, measuring 3⅛ by 2¼ inches, flattened round in form, with irregular outline.
Skin: Colour green to yellow with slight red flush and stripes.
Stem: Medium length, inserted in a shallow cavity.
Calyx and Basin: Eye open in a very wide, ribbed basin.
Flesh and Flavor: Flesh is firm and white, sharply acid.
Season and Use
MINCHALL CRAB is a culinary variety, storing till March.
Other
The variety was first published by Ronalds (p. 33) and is also recorded in Englische Rambour sources. Historical alternate names include Lancashire Crab, Mincham's Crab, and Minchull Crab.
Book Sources
Described in 1 period pomological work
View original book sources (1)
— E.A. Bunyard, A Handbook of Hardy Fruits (1920)MINCHALL CRAB. Ronalds, p. 33. G., Englische Rambour. (Lancashire Crab, Mincham's Crab, Minchull Crab.) Culinary, till March, large, 3⅛ by 2¼, flattened round, irregular. Colour, green to yellow with slight red flush and stripes. Flesh, firm, white, sharply acid. Eye, open in a very wide, ribbed basin. Stem, medium, in a shallow cavity. Growth, makes a low spreading tree; fertile. Leaf, rather large, oval, little upfolded, boldly curved serrate. Origin, English; named after Minchall, in Cheshire, dating from the eighteenth century. A good old variety of the Bramley type.
Mincham's Crab: see Minchall Crab.
Minshull Crab: see Minchall Crab.