Roanes White Crab
Crab Apple
Roanes White Crab
Origin/History
This variety was procured by William Coxe from Colonel John Roane of Virginia; the original tree was discovered as a wilding on his estate in the year 1790. It is an old Virginia cider apple.
Tree
In growth it resembles the Hewes's Crab. The leaves are very delicate, the wood hard, and the size of the tree small. It is an early and great bearer every second year.
Fruit
Size: Very small, not larger than the Hewes's Crab.
Form: Round.
Stem: Thin.
Cavity: Not described in source.
Calyx: Not described in source.
Basin: Not described in source.
Skin: Yellow, with a small portion of russet about the stem, and spots of red scattered over it.
Flesh/Flavor: The flesh is rich, dry, and of a musky sweetness; rough to the taste from its astringent and fibrous properties, leaving the pomace undissolved after pressing.
Core/Seeds: Not described in source.
Season
Ripens in September and October. The fruit may be kept without rotting for late cider use.
Uses
Valuable for cider. The liquor is remarkably strong, of a sirupy consistence when first made, but becoming singularly bright by proper fermentation and racking. It will keep perfectly sweet in casks well bunged and placed in a cool cellar through the summer months. Downing notes it is valuable only for cider purposes.
Subtypes/Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— William Coxe, A View of the Cultivation of Fruit Trees (1817)NO. 87. ROANES WHITE CRAB.
This apple I procured from Colonel John Roane of Virginia—the original tree was discovered a wilding on his Estate, in the year 1790. In growth it resembles the Hewes's crab; the leaves being very delicate, the wood hard, and the size of the tree small; it is an early and great bearer every second year: the apple is very small, not larger than the Hewes's crab; the form is round, the stalk thin, the skin yellow, with a small portion of russet about the stem, and spots of red scattered over it: the flesh is rich, dry, and of a musky sweetness; rough to the taste, from its astringent and fibrous properties, and leaving the pomace undissolved after pressing: the liquor is remarkably strong, of a sirupy consistence when first made, but becoming singularly bright by proper fermentation and racking. It will keep perfectly sweet in casks well bunged, and placed in a cool cellar, through our summer months: the fruit ripens in September and October, and may be kept without rotting for late cider.
— A.J. Downing, The Fruits and Fruit Trees of America (1900)Roane's White Crab.
An old Virginia cider Apple ; valuable only for that purpose. Fruit small, round, yellow. September, October.