WSU Puget Spice is a crabapple that bridges the gap between ornamental beauty and serious culinary purpose. Born from a cross between Prima and Alkemene at Washington State University, this cultivar grows 14 feet tall and thrives in zones 4 through 9, making it accessible to gardeners across most of North America. Each fall, it produces small, tart fruit ideal for jellies, pickled preparations, and cider blending, while spring brings fragrant white flowers that transform the tree into a living centerpiece. The variety is scab immune, a significant advantage for anyone tired of fungal battles in their orchard.
Full Sun
Moderate
4-9
168in H x ?in W
—
Moderate
Hover over chart points for details
Small, tart crabapples arrive in fall loaded onto branches of an upright, naturally shapely tree. Its scab immunity means you can grow it without the fungicide routine that plagues other apple varieties. The fruit shines as a bittersharp element in cider or transforms into jewel-toned jellies and pickles, earning its place as a serious mid-season pollinator for other apple trees in your garden.
The small, intensely tart fruit excels in jelly making, where its natural pectin and acidity create a perfect set without added gelling agents. Home cider makers value it as a bittersharp blending component, adding complexity and balance to sweet apple ciders. Pickled crabapples preserve beautifully, offering a tart, spiced condiment that pairs with charcuterie and roasted meats.
No timeline data available yet for this variety.
Plant bare-root or balled-and-burlapped trees in early spring or fall. Space trees at least 15 feet apart to allow for mature spread and ensure good air circulation. Dig a hole slightly wider than the root ball, backfill with amended soil, and water deeply to settle the earth. For trees grafted on MM106 semi-dwarf rootstock, the graft union should sit just above soil level.
Harvest in fall when fruit reaches full color and yields slightly to gentle pressure. Crabapples destined for jelly should be picked at peak firmness, before they soften; those for pickling can be harvested slightly earlier. Use two-hand picking, supporting the branch with one hand while gently twisting the fruit free with the other to avoid damaging the fruiting spur.
Prune in late winter while the tree is dormant, removing any crossing, damaged, or inward-growing branches to maintain the naturally upright form. Thin out crowded interior branches to improve air circulation, which helps prevent fungal issues. Avoid heavy pruning, as this variety fruits on spurs that develop over multiple years.
Enter your ZIP code to see a personalized growing calendar for this plant.
“This cultivar emerged from a deliberate breeding program at Washington State University, specifically crossing Prima and Alkemene to combine disease resistance with culinary merit. WSU researchers sought to develop apples that would thrive in the Pacific Northwest's humid climate while producing fruit suitable for traditional preservation methods. Originally designated WSU AxP, the variety was later christened Puget Spice, a name that honors both its origin region and its role in cider production.”