Cookbook:Crab Apple

Crab Apple
CategoryFruits

Cookbook | Recipes | Ingredients | Fruit

Crab apples, sometimes called wild apples, are a large group of fruits closely related to regular apples.[1]

Characteristics

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As a general rule, crabapples look like small apples, though the size varies.[1] They come in a variety of colors, ranging from yellow to green and red.[1] The fruits tend to grow in clusters, and small varieties may be confused with cherries.[1] They have a very tart flavor due to high levels of malic acid, and some are too tart to use even when cooked.[2][1]

Types

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There are many species of crabapples with a variety of characteristics. Technically they are all edible, though some varieties are more palatable than others. Crabapples known to be suitable for eating include, but are not limited to:

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

Selection and storage

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They should be firm and solid, without wrinkled skin, though some scabbing is normal for some varieties.[3] Avoid those with soft spots. Ripe crabapples will have brown seeds, not green or white. Store crabapples in the coldest part of the refrigerator—they won't freeze until 28°F (-2°C).[3]

Because they are extremely tart when raw, crabapples are best when cooked and sweetened. Before cooking with crabapples, remove the stems, seeds, and core. Once prepared, they can be used to make pickles, jellies, jams, sauces, and ciders.[1][2][4] Their high pectin content makes them especially good in preserves.[1]

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Recipes

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Category Crabapple recipes not found

References

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  1. a b c d e f g "What are Crabapples? (with pictures)". Delighted Cooking. 2024-02-20. Retrieved 2024-05-10.
  2. a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  3. a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  4. Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.