"Is that a really tiny apple or a really big cherry?"--my daughter's reaction to Wickson, which is either a small apple or a large crab.
With its bright saturated red blush (over a yellow not unlike that of a Rainier cherry), round, slightly elongated shape, and long stem, this small apple bears more than a passing resemblance to that fruit. Its skin is glossy and the small fruit is firm.
Wickson has coarse light-yellow flesh that is juicy and wonderfully crisp. It is well-balanced, tartness predominating but tempered by sugar, and with distinct malt-sugar notes.
This is not a flavor I have encountered in any other apple and I wonder what kind of cider these would produce. In any case they make an excellent snack, full of snap and spice--but each is just a few bites. I found myself gnawing every eatable scrap of these little gems.
Trees of Antiquity says that Wickson was named for a famous California pomologist, and that it is indeed a "perfect cider apple." Vintage Virginia Apples, among other sources, says that Wickson is bred from Newtown Pippin and Esopus Spitzenberg, two wonderful antique varieties. This was an inspired cross. (Update: But see this comment below).