Old Town Crab
AppleOld Town Crab
Origin/History
Known in Virginia under the alternate name "Spice Apple of Va." (as cited by Elliott and Thomas). Downing also notes the synonym "Spice Apple of some." The variety appears in multiple nineteenth- and early twentieth-century American pomological references, including Downing's Fruits and Fruit Trees of America (1900), Elliott's Western Fruit Book (1865) — where it is attributed to Thomas — and Thomas's own American Fruit Culturist (1903).
Tree
Growth strong and compact (Elliott).
Fruit
Size
Small.
Form
Not described in source.
Stem
Not described in source.
Cavity
Not described in source.
Calyx
Not described in source.
Basin
Not described in source.
Skin
Greenish yellow, with brown specks.
Flesh/Flavor
Flesh crisp, juicy, and sweet (Downing; Elliott). Elliott adds that the flesh is fragrant. Thomas describes the flavor as crisp, sweet, pleasant, and aromatic.
Core/Seeds
Not described in source.
Season
Downing: December to March. Elliott: December to April. Thomas: Winter (general). The preponderance of sources places this as a winter-keeping variety, with Elliott giving the broadest window of December through April.
Uses
Not described in source.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 3 period pomological works
View original book sources (3)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Old Town Crab.
Spice Apple of some
Fruit small, greenish yellow, with brown specks. Flesh crisp, juicy, sweet. December, March.
— F.R. Elliott, The Western Fruit Book (1865)Old Town Crab. Spice Apple, of Va. Growth, strong, compact; fruit, small; greenish yellow, brown specks; flesh, crisp, fragrant, juicy, sweet. December to April. (Thomas.)
— John J. Thomas, The American Fruit Culturist (1903)Old Town Crab, or Spice Apple of Va. Rather small, greenish-yellow; crisp, sweet, pleasant, aromatic. Winter.