Red Siberian
Crab Apple
USDA Pomological Watercolor Collection
Red Siberian
Origin / History
Red Siberian originated in France (Beach, Budd-Hansen, Hedrick), though when and where within France does not appear, nor is it known when it was brought to America — though it must have been one of the first to be imported, since it was described as early as 1803 (Hedrick). It was published in early American pomological literature beginning with Forsyth (1803) and Coxe (1817), and appears continuously in the major references through Budd-Hansen (1903). Elliott (1865) places it within Pyrus baccata of botanists, among a group of Siberian Crab varieties including 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. Hedrick (1922) cautions that Red Siberian is not to be confused with Large Red Siberian, the fruits and trees of which are larger and the foliage coarser, and notes that by 1922 the variety was rapidly passing from cultivation.
Tree
The tree is of small and delicate growth, very hardy, and of a handsome appearance (Coxe); a great bearer, and seldom injured by spring frosts (Coxe). Thomas (1903) calls it a free-growing, handsome tree. Hedrick (1922) describes the tree as rather small, vigorous, erect, very hardy, productive, with rather long, slender twigs. The Central Experimental Farm (Agassiz BC, 1900) catalog, recording a tree planted in Spring 1894, characterizes it as a strong grower.
Fruit
Size
Sources broadly agree the fruit is small. Coxe (1817) compares it to the size of a very large cherry. Downing (1900) and Budd-Hansen (1903) give about three-fourths of an inch in diameter. Beach (1905) gives three-quarters of an inch to an inch in diameter. Hedrick (1922) gives ¾ inch in diameter. Thomas (1903) calls it medium, about an inch in diameter. The Central Experimental Farm (1900) catalog calls the fruit of medium size. Beach and Hedrick both note the fruits are borne in clusters; Coxe likewise observes they grow in clusters.
Form
Downing (1900) and Budd-Hansen (1903) describe it as very regularly formed and rather flat. Thomas (1903) gives round-oblate. Beach (1905) gives roundish oblate to somewhat oblong, irregularly elliptical. Hedrick (1922) gives round-oblate to oblong, irregularly elliptical. The Central Experimental Farm (1900) catalog gives round, flat.
Stem / Stalk
Coxe (1817) describes long thin stems. Downing (1900) and Budd-Hansen (1903) give the stalk as nearly two inches long, and very slender. Beach (1905) and Hedrick (1922) give the stem as long and slender.
Cavity
Beach (1905) and Hedrick (1922) describe the cavity as acute, medium in width and depth. Other sources do not describe the cavity.
Calyx
Downing (1900) and Budd-Hansen (1903) give the calyx as small, slightly sunk. Beach (1905) and Hedrick (1922) describe it as small to medium, often deciduous.
Basin
Beach (1905) and Hedrick (1922) describe the basin as but slightly depressed. Other sources do not describe the basin.
Skin
Coxe (1817) compares the skin to that of a cherry in colour, skin, and stalk. Downing (1900) and Budd-Hansen (1903) give the skin as smooth, of a lively scarlet over a clear yellow ground, and, when the bloom is rubbed off, highly polished. Thomas (1903) gives yellow, one side scarlet. Beach (1905) and Hedrick (1922) give the skin as smooth, pale yellow striped and blushed with lively red and overspread with blue bloom. The Central Experimental Farm (1900) catalog gives skin smooth, yellow, covered with bright red.
Flesh / Flavor
Coxe (1817) describes the flesh as rich and yellow, and notes the fruit is much admired for its great beauty and fine flavour. Beach (1905) and Hedrick (1922) describe the flesh as subacid, astringent, good for culinary uses. Thomas (1903) notes that the fruit is not so good for culinary purposes as larger varieties. Hedrick (1922) further remarks that the fruits are too small to find favor for any purpose.
Core / Seeds
Not described in source.
Season
Downing (1900), Budd-Hansen (1903), Beach (1905), and Hedrick (1922) all give the fruit as fit for preserving / in season in September and October. The Central Experimental Farm (1900) catalog gives the season as August.
Uses
Principally used for preserving (Coxe, Elliott, Downing, Budd-Hansen). Coxe notes the fruit is much admired for its great beauty and fine flavour, and that they are principally used for preserving. Elliott (1865) groups Red Siberian among the Siberian Crabs, all used only for preserving or grown for ornament, and notes that all Crabs, if left on the tree, will naturally dry and preserve themselves. Beach (1905) and Hedrick (1922) judge the flesh good for culinary uses. Thomas (1903) qualifies that the fruit is not so good for culinary purposes as larger varieties. The fruit is decidedly ornamental (Beach), and both tree and fruit are ornamental (Hedrick). Hedrick (1922) nevertheless concludes the fruits are too small to find favor for any purpose.
Subtypes / Variants
No subtypes or sports of Red Siberian itself are described. Elliott (1865) lists Red Siberian as one of a number of varieties of Pyrus baccata (the Siberian Crab), the others being Large Red, Yellow, Purple, Striped, Transparent, Oblong, Double White, Fragrant, Cherry, Showy, Astrachan, and Currant. Hedrick (1922) specifically distinguishes Red Siberian from Large Red Siberian, noting the latter has larger fruits and trees and coarser foliage.
Other
Coxe (1817) emphasizes the variety's hardiness, noting it is seldom injured by spring frosts. Hedrick (1922) records that by the early 20th century the variety was rapidly passing from cultivation.
Book Sources
Described in 7 period pomological works
- Coxe, A View of the Cultivation of Fruit Trees (1817) — listed as Siberian Crab
- Beach, The Apples of New York Vol. 2 (1905)
- Budd & Hansen, Systematic Pomology (1914)
- Downing, Fruits and Fruit Trees of America (1900)
- Hedrick, Cyclopedia of Hardy Fruits (1922)
- Thomas, The American Fruit Culturist (1903)
- Elliott, The Western Fruit Book (1865) — listed as Siberian Crab
Nursery Catalog Sources
Found in 4 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
- Central Experimental Farm , Dominion Department of Agriculture, Agassiz, British Columbia (under test; Bulletin No. 3, Second Series) — 1900
- James Veitch & Sons , Ltd., Royal Exotic Nursery, Chelsea, London (also Coombe Wood, Langley, and Feltham) , England — 1911 — listed as Siberian, red
View original book sources (8)
— 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.
— 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.
— 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.
— 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.
— 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.
— J.L. Budd & N.E. Hansen, American Horticultural Manual, Part II: Systematic Pomology (1914)Red Siberian. — Origin, France. 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. (Downing.)
— U.P. Hedrick, Cyclopedia of Hardy Fruits (1922)RED SIBERIAN. This variety is not to be confused with Large Red Siberian, the fruits and trees of which are larger and the foliage coarser. Tree and fruit are ornamental, but the fruits are too small to find favor for any purpose. The variety is rapidly passing from cultivation. Red Siberian originated in France, but when and where does not appear; nor is it known when it was brought to America, although it must have been one of the first to be imported, since it was described as early as 1803. Tree rather small, vigorous, erect, very hardy, productive, with rather long, slender twigs. Fruit small, borne in clusters, ¾ inch in diameter, round-oblate to 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; September and October.
— Central Experimental Farm, Central Experimental Farm, Agassiz BC — Catalogue of Fruit Trees under Test (Bulletin No. 3, 1900) (1900)Planted Spring 1894. Tree a strong grower. Fruit of medium size, round, flat. Skin smooth, yellow, covered with bright red. Season August.