Crab apples are small, sour wild apples that grow on trees and shrubs in many parts of the world. They tend to be much smaller and sourer than regular apples, leading many people to wonder – are crab apples edible? Can you eat them raw or cook with them? While crab apples are indeed edible, whether or not they taste good depends on the specific variety, ripeness, and preparation method. Read on to learn more about identifying, harvesting, and eating crab apples.
What are Crab Apples?
Crab apples are essentially wild apples that grow on trees and shrubs in many regions. There are dozens of different species and cultivars, ranging in size, color, and flavor. In general, crab apples tend to be:
- Much smaller than regular apples, often less than 2 inches wide
- Oval, round, or irregularly shaped
- Very tart, sour, and astringent when unripe
- Ranging in color from yellow and green to red and purple when ripe
- Extremely hard and crunchy in texture
- Containing hard, bitter seeds
- Growing in clusters on relatively small trees or shrubs
The extreme tartness and astringency of crab apples come from their high levels of acids and tannins. Some varieties have such an intense sour flavor that they are completely inedible when raw. However, a number of cultivated crab apple varieties have been bred to reduce bitterness and astringency and can be quite tasty when ripe.
Popular Crab Apple Varieties
There are hundreds of named crab apple cultivars, ranging greatly in size, color, and flavor. Here are some of the most popular edible varieties:
Dolgo
This is one of the most widely planted crab apple trees thanks to its bright red fruits that are about 1 inch wide. Dolgo crab apples have a pleasant apple flavor with moderate acidity and minimal astringency. They hold their shape well when cooked.
Centennial
Centennial crab apples are a little larger at about 1.5 inches wide. They mature to a yellow color with light red blushing. Their flesh is firm and juicy with a nicely balanced sweet-tart flavor.
Whitney
Whitney crab apples are large for the species, reaching 2 inches across. They are bright red and quite sweet, making them one of the best varieties for fresh eating. Their flesh is exceptionally crisp.
Chestnut
As the name suggests, Chestnut crab apples are chestnut-brown in color when ripe. Their flavor is described as nutty and rich. The fruits measure around 1.5 inches and hold up well when cooked.
Rescue
This disease-resistant variety produces medium-sized yellow fruits that turn red-orange when mature. Rescue crab apples are very sweet with a caramel-like flavor.
Indian Summer
Fruits of the Indian Summer crab apple reach 1 to 1.5 inches in diameter. Their base color is yellow with red striping. They have a balanced sweet-tart taste and make tasty preserves.
Are Crab Apples Safe to Eat?
While most crab apples are technically edible, some are so sour and bitter that they are entirely unpalatable. Even among the sweetest, least acidic varieties, crab apples generally have an intensely tart flavor. The high tannin content of crab apples can also create an unpleasant dry, puckery feeling in the mouth.
As with any new or foraged food, it’s important to sample just a tiny portion of crab apple flesh when trying a new tree or shrub for the first time. Discard any fruits that taste very bitter, sour, or astringent. Only consume larger quantities of crab apples if the flesh has a pleasant apple flavor.
Crab apples that have fallen from trees and begun to ferment or rot should always be avoided, as they may harbor harmful bacteria. For the safest eating, only harvest fresh, ripe crab apples directly from a tree or shrub. Examine each fruit and discard any with holes, bruises, or other signs of damage that could allow mold or microbes to take hold.
It’s also wise to bear in mind that some people may be allergic to crab apples, so first-time consumers should watch out for any negative symptoms like itching, swelling, or digestive upset. As with any new food allergen, consume tiny quantities at first and discontinue use if any concerning reaction develops.
When and How to Harvest Crab Apples
Crab apples should only be picked when fully ripe. Unripe fruits will be excessively sour, bitter, and astringent. Leave crab apples on the tree until they reach their mature size and color for that particular cultivar. The fruits should seem tender when gently squeezed, not rock hard.
Use clean pruners or scissors to snip the stems, taking care not to damage the branches. Crab apples keep best stored in a single layer in a cool place. They tend to have a shorter shelf life than regular apples – only about 2 weeks when refrigerated.
Practicing sustainable harvesting is important when collecting crab apples. Never take more than a few fruits from each small tree or shrub so as to not damage productivity. Help support pollinators by avoiding insecticides near crab apple trees.
Culinary Uses for Crab Apples
While most people wouldn’t enjoy snacking on raw crab apples, their zippy flavor makes them excellent for cooking and preserves. Before use, crab apples should be washed, dried, and have their stems and seeds removed. Some popular ways to use crab apples include:
Jams and Jellies
High in pectin, crab apples are ideal for setting up jams and jellies. They create a tangy, pleasantly tart spread. Crab apple jelly is especially popular, often served with savory foods like poultry and pork dishes.
Tarts
Thinly sliced crab apples work wonderfully in both sweet and savory tarts. Their texture stays intact when cooked, and their acidic bite balances rich ingredients like cheeses, eggs, and cream.
Chutneys
The small size and texture of crab apples are perfect for chutney. Cook chopped crab apples with spices, sugar, onions, raisins, and vinegar into a chunky sauce for serving with curry.
Juice
Pressed into juice, crab apples create a delicious cider that can be drunk straight or fermented into hard cider. They also make wonderful additions to apple juice blends.
Pickling
Thanks to their firm flesh, crab apples hold up remarkably well when pickled. They take on great flavor from warm spices like cinnamon, clove, and allspice.
Fruit Leathers
Pureed crab apple pulp can be dried into chewy fruit leathers. These are especially tasty combined with other dried fruits like raisins, cranberries, apricots and figs.
Nutrition of Crab Apples
Crab apples are high in various nutrients and beneficial plant compounds. Some of the main active components include:
Pectin
Abundant in crab apples, pectin is a type of soluble fiber that promotes digestive health. It also slows digestion, which can help stabilize blood sugar levels.
Polyphenols
As small, colorful fruits, crab apples are rich in polyphenols. These plant chemicals have antioxidant and anti-inflammatory activities.
Quercetin
A specific flavonoid polyphenol, quercetin has extensive research behind its anti-allergy, anticancer, cardio-protective, and neuro-protective effects.
Catechins
Catechins like epicatechin help fight cellular damage by scavenging free radicals. Crab apples have higher catechin levels than regular apples.
Vitamin C
This key antioxidant vitamin boosts immunity and helps manufacture collagen. Crab apples can contain over 20 mg of vitamin C per 3.5 ounces.
Potential Health Benefits
Specific research on crab apples is limited. However, many studies demonstrate the health benefits of fruits high in polyphenols, fiber, and vitamin C. Potential benefits of consuming crab apples may include:
Better Heart Health
The fiber, vitamin C, quercetin, and catechins in crab apples support cardiovascular function in various ways. They may reduce cholesterol, lower blood pressure, improve artery flexibility, and decrease clotting.
Reduced Diabetes Risk
Eating foods high in soluble fiber and antioxidants like polyphenols appears protective against type 2 diabetes. Crab apples’ pectin, quercetin, and polyphenols likely contribute to this effect.
Healthy Digestion
Pectin is known to feed beneficial gut bacteria, promote regularity, and prevent constipation by adding bulk to stools. The polyphenols in crab apples may also improve gut health by combating inflammation.
Decreased Inflammation
Chronic inflammation underlies many modern health conditions. The antioxidant polyphenols in crab apples help counter inflammation and its damaging effects throughout the body.
Possible Cancer Protection
Test tube and animal studies indicate the polyphenols in crab apples may help prevent cancer initiation and development. However, direct human research is still limited in this area.
Anti-Allergy Activity
Via stabilizing immune cells and blocking the release of histamine, the flavonoid quercetin in crab apples displays significant anti-allergic properties. This may help combat seasonal allergies.
Potential Risks of Crab Apples
When enjoyed in moderation, crab apples are generally very safe. However, there are a few potential considerations:
- Allergy risk – Like regular apples, crab apples may trigger allergic reactions in sensitive individuals. Discontinue use if any itching, swelling, or anaphylaxis occurs.
- Pesticide exposure – To avoid high pesticide residues, always wash foraged crab apples thoroughly or grow your own organically.
- Choking hazard – Whole crab apples present a significant choking risk for young children. Cut into pieces before serving.
- Cyanide content – Apple seeds contain amygdalin, which breaks down into cyanide compounds. Never consume a high quantity of crushed seeds.
- Drug interactions – Crab apples may increase the effects of blood thinners. Consult your doctor about potential food and drug interactions.
Can Dogs Eat Crab Apples?
Yes, dogs can safely eat crab apples in moderation. The flesh provides healthy fiber, vitamins, and antioxidants. However, the seeds must always be removed first, as the amygdalin they contain can be deadly to dogs when eaten in high amounts. Keep total crab apple consumption minimal to avoid gastrointestinal upset. Monitor your dog for any signs of allergic reaction like itching, diarrhea, or trouble breathing.
Frequently Asked Questions
Here are answers to some of the most common questions about crab apples:
Are ornamental crab apples edible?
Ornamental crab apple trees and shrubs often produce fruits that are far too sour and bitter for eating. Only sample fruits from known, edible cultivars.
What do crab apples taste like?
When ripe, the sweetest crab apple varieties taste like tart, concentrated apples with a slightly astringent edge. Some weaker flavored kinds are inedibly sour.
Can you eat crab apples raw?
The least acidic, sweetest crab apple cultivars can be enjoyed raw in small quantities by hearty fruit lovers. Most people prefer cooking crab apples into jams, baked goods, etc.
Are crab apples high in pectin?
Yes, crab apples contain very high levels of natural pectin. This makes them ideal for jellies, jams, and other thickened fruit products.
How do you ripen crab apples faster?
Crab apples ripen best on the tree. You can accelerate ripening a little by placing picked fruits in a paper bag with an apple or banana to increase ethylene gas exposure.
Can you substitute regular apples for crab apples?
Thanks to their unique texture, size, and high pectin content, crab apples can’t be perfectly substituted for normal apples. But regular apples work well in most cooked crab apple recipes.
Conclusion
While not all crab apples are tasty enough to eat raw, a great many varieties can be delicious when harvested ripe and prepared properly. Their bright, tart flavor shines when cooked into jams, juices, tarts, and pickles. Crab apples provide an array of nutrients, especially antioxidant polyphenols that may help prevent certain chronic illnesses. Enjoying these tiny, wild fruits is a great way to add variety to your diet while supporting local plant biodiversity and pollinators. With hundreds of cultivars to choose from, you’re sure to find a crab apple that suits your tastes.
