Cookbook:Crab Apple

Crab Apple
Category	Fruits

Cookbook | Recipes | Ingredients | Fruit

Crab apples, sometimes called wild apples, are a large group of fruits closely related to regular apples. There is many species of crabapples with a variety of characteristics. Technically they are all edible, though some varieties are more palatable than others.

Characteristics

As a general rule, crabapples look like small apples with a diameter under 2 inches. They come in a variety of colors, ranging from yellow to green and red. The fruits tend to grow in clusters, and small varieties may be confused with cherries. They have a very tart flavor due to high levels of malic acid, and some are too tart to use even when cooked.

Types

Crabapples known to be suitable for eating include, but are not limited to:

• Dolgo
• Whitney flowering crab
• Centennial crabapple
• Chestnut crabapple

Uses

Because they are extremely tart when raw, crabapples are best when cooked and sweetened. Before cooking with crabapples, remove the stems, seeds, and core. Ripe crabapples will have brown seeds, not green or white. Once prepared, they can be used to make jellies, jams, sauces, and ciders. Their high pectin content makes them especially good in preserves.

Gallery

• 
  Japanese crabapple
• 
• 
  Evereste crabapple
• 
  Florentine crabapple
• 
  Sikkim crabapple
• 
  Sargent crabapple
• 
  Malus zumi crabapple
• 
  Chonosuki crab
• 
  European crabapple

External links

• https://www.britannica.com/plant/crabapple
• https://www.epicgardening.com/can-you-eat-crabapples/
• https://www.delightedcooking.com/what-are-crabapples.htm
• https://www.webmd.com/diet/can-you-eat-crab-apples