Red Siberian
Crab Apple
USDA Pomological Watercolor Collection
Origin and History
Of French origin. Elliott identifies the Siberian Crab as the Pyrus baccata of botanists. The variety has been documented in pomological literature since at least Forsyth (1803), with references spanning a full century through Budd-Hansen (1903). Coxe described it in 1817 as "Siberian Crab," and it has appeared under both "Siberian Crab" and "Red Siberian Crab" across sources.
Tree
The tree is of small and delicate growth (Coxe), though Thomas describes it as "free-growing." Both Coxe and Thomas agree it is handsome in appearance. Very hardy, and seldom injured by spring frosts (Coxe). A great bearer (Coxe).
Fruit
Size: About three-fourths of an inch to an inch in diameter. Downing gives three-fourths of an inch; Beach gives three-quarters of an inch to an inch; Thomas says about an inch. Coxe compares it to the size of a very large cherry. The fruit is decidedly ornamental and borne in clusters (Beach, Coxe).
Form: Very regularly formed and rather flat (Downing). Roundish oblate to somewhat oblong, irregularly elliptical (Beach). Round-oblate (Thomas).
Stem: Nearly two inches long and very slender (Downing). Long and slender (Beach). Long and thin, with fruit growing in clusters (Coxe).
Cavity: Acute, medium in width and depth (Beach).
Calyx: Small, slightly sunk (Downing). Small to medium, often deciduous (Beach).
Basin: But slightly depressed (Beach).
Skin: Smooth. Downing describes a lively scarlet over a clear yellow ground, and when the bloom is rubbed off, highly polished. Beach describes pale yellow striped and blushed with lively red and overspread with blue bloom. Thomas gives yellow, one side scarlet. Coxe says it resembles a cherry in colour and skin.
Flesh and Flavor: Rich and yellow (Coxe). Subacid, astringent (Beach). Coxe describes the flavour as fine; Thomas considers the fruit not so good for culinary purposes as larger varieties.
Core and Seeds: Not described in sources.
Season
September and October (Downing, Beach).
Uses
Principally used for preserving (Coxe, Downing, Elliott). Good for culinary uses (Beach). Much admired for great beauty (Coxe); grown also for ornament (Elliott, Beach). Elliott notes that all crabs, if left on the tree, will naturally dry and preserve themselves.
Subtypes and Variants
Elliott lists a number of Siberian Crab varieties: Red, Large Red, Yellow, Purple, Striped, Transparent, Oblong, Double White, Fragrant, Cherry, Showy, Astrachan, and Currant — all used only for preserving or grown for ornament.
Book Sources
Described in 5 period pomological works
Nursery Catalog Sources
Found in 3 catalogs (1864–1911) from California, England, Oregon
- St. Helena Nursery , Howell's Prairie, Marion County , Oregon — 1864
- W.R. Strong & Co. , Capital and Orange Hill Nurseries (Robert Williamson, prop.), Sacramento , California — 1886
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911
View original book sources (5)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 11. SIBERIAN CRAB.
The Siberian crab is a very beautiful apple; of the size of a very large cherry, which it resembles in colour, skin and stalk. They are principally used for preserving, and are much admired for their great beauty and fine flavour: they grow in clusters, with long thin stems; the flesh is rich and yellow, the tree is of a small and delicate growth; very hardy, and of a handsome appearance—it is a great bearer, and is seldom injured by Spring frosts.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Red Siberian Crab.
Fruit about three-fourths of an inch in diameter, very regularly formed, and rather flat. Skin smooth, of a lively scarlet over a clear yellow ground, and, when the bloom is rubbed off, is highly polished. Stalk nearly two inches long, and very slender. Calyx small, slightly sunk. Fit for preserving in September and October.
— S.A. Beach, The Apples of New York, Vol. 2 (1905)RED SIBERIAN.
REFERENCES. 1. Forsyth, 1803:57. 2. Coxe, 1817:106. 3. Fessenden, 1828:129. 4. Kenrick, 1832:57. 5. Ib., 1835:75. 6. Downing, 1845:147. 7. Thomas, 1849:158. 8. Cole, 1849:137. 9. Barry, 1851:287. 10. Elliott, 1854:157. 11. Gregg, 1857:62. fig. 12. Downing, 1869:426. 13. Fitz, 1872:147. 14. Thomas, 1875:208. 15. Montreal Hort. Soc. Rpt., 10:39. 1884. 16. Lyon, Mich. Hort. Soc. Rpt., 1890:300. 17. Bailey, An. Hort., 1892:248. 18. Lyon, U. S. Pom. Bul., 6:11. 1897. 19. Budd-Hansen, 1903:224.
SYNONYMS. RED SIBERIAN (11, 15, 16, 17, 18, 19). RED SIBERIAN CRAB (5, 8, 9, 12). SIBERIAN CRAB (1, 2, 3, 4, 6, 7, 10, 13, 14).
Origin France (19). Fruit small, decidedly ornamental, borne in clusters. It is three-quarters of an inch to an inch in diameter, roundish oblate to somewhat oblong, irregularly elliptical; stem long and slender; cavity acute, medium in width and depth; calyx small to medium, often deciduous; basin but slightly depressed. Skin smooth, pale yellow striped and blushed with lively red and overspread with blue bloom; flesh subacid, astringent, good for culinary uses. Season September and October.
— F.R. Elliott, The Western Fruit Book (1865)Siberian Crab. The Pyrus baccata of botanists. There are a number of varieties, as Red, Large Red, Yellow, Purple, Striped, Transparent, Oblong, Double White, Fragrant, Cherry, Showy, Astrachan, Currant, all used only for preserving, or grown for ornament. All Crabs, if left on the tree, will naturally dry and preserve themselves.
— John J. Thomas, The American Fruit Culturist (1903)Red Siberian.* Medium, about an inch in diameter, round-oblate; yellow, one side scarlet. A free-growing, handsome tree, but the fruit not so good for culinary purposes as larger varieties. France.