Are Crab Apples Green? A Guide to Identifying and Using These Sour Fruits

Crab apples are often shrouded in mystery. These tiny, wild fruits grow on flowering trees in backyards across North America producing apples just a fraction of the size of regular grocery store varieties. But what color are crab apples? Are they red, yellow or green? And what can you make with these mouth-puckering miniature fruits? This guide will cover everything you need to know about the colors, flavors, and uses of crab apples.

What Exactly Are Crab Apples?

Before diving into the color specifics, let’s take a moment to understand what defines a crab apple Crab apples belong to the same genus as regular apples – Malus. But they have their own species name of Malus sylvestris, which distinguishes them from standard grocery store apples

The technical definition of a crab apple is any apple that is under 2 inches in diameter when fully mature. These wild apples grow on short, flowering crab apple trees rather than the tall orchard trees that produce full-sized apples.

Crab apples tend to be very hard and sour, with an intense, tart apple flavor. The astringency and bitterness of raw crab apples makes them better for cooking than eating fresh. Their high natural pectin content also makes them ideal for turning into jellies and jams.

What Colors Do Crab Apples Come In?

Crab apples display a wide spectrum of colors, ranging from pale yellow to deep burgundy red. But two colors tend to be the most common:

Yellow-Green – Most crab apples emerge green with yellow undertones when they first form. As they ripen, they tend to retain this greenish-yellow color rather than turning red. These yellow-green crab apples are usually more sour than red varieties.

Red – Some crab apples do become a brilliant red hue that can closely resemble cherries. These red crab apples tend to be slightly sweeter and milder than green varieties. But they still pack a tart, tangy punch.

What Makes Crab Apples Look Like Cherries?

It’s common to mistake red crab apples for cherries. After all they both grow in backyard trees and can be petite bright red fruits.

Here are a few ways to tell them apart:

• Size – Crab apples tend to be slightly larger, in the 1-2 inch range. Cherries are usually smaller, under 1 inch wide.

• Shape – Crab apples have a classic apple shape, round on the bottom and slightly conical on top. Cherries are perfect spheres.

• Flesh – Cutting open a crab apple will reveal white apple flesh and small seeds. Cherries have a single large pit in the center and juicier red flesh.

• Flavor – Crab apples are intensely tart and sour. Cherries are softly sweet and fruity.

So in essence, the surefire way to identify a crab apple is to slice it open and look for the inner core and seeds. No pit means it’s not a cherry!

Are Green Crab Apples Unripe Versions of Red Ones?

This is a common misconception about crab apples. Green and red crab apples come from different tree varieties – they are not different ripeness levels of the same fruit.

For example, a whitish-yellow ‘Chestnut’ crab apple will never suddenly turn red. And a deep red ‘Red Baron’ crab apple starts off red from the beginning, not green.

The specific cultivar dictates the mature fruit color. Some stay sour green, while others ripen into red.

Can You Eat Green Crab Apples?

While red crab apples tend to be sweeter, you can certainly eat green crab apples too. Just keep in mind that they will be extremely tart! The green ones have an especially piercing sourness.

Make sure to fully cook green crab apples rather than eating them raw to help mellow their intense flavor. Then complement the cooked fruit with sugar or spices to round out the acidity. Jams, jellies, baked goods, and sauces are all great ways to enjoy the mouth-puckering taste of green crab apples.

What Trees Produce Green Crab Apples?

Gardeners typically seek out specific crab apple cultivars that produce their desired fruit color. But if you move into a home with an unidentified backyard tree producing green crab apples, here are some possible varieties it could be:

• Chestnut Crabapple – Pale yellow fruit with bronzed leaves

• Dorothea Crabapple – Bright yellow-green fruits on a dwarf tree

• Evergreen Crabapple – Crab apples that retain some greenness when ripe

• Profusion Crabapple – Prolific white blossoms followed by yellow-green fruit

• Sargent Crabapple – A wider tree sporting speckled yellow-green crab apples

Look for matching leaf color, tree size, and growth habits to help positively identify your mystery tree. Consulting with a local nursery can also provide guidance.

How to Use Green Crab Apples

Don’t let the extreme tartness of green crab apples limit your culinary fun! Here are some tasty ways to put them to use:

• Jelly – Crab apple jelly highlights the fruits’ natural flavors. It only requires crab apples, sugar, and lemon juice.

• Jam – For chunkier preserved crab apples, make a version with cinnamon and cloves.

• Pie Filling – Mix cooked and sweetened crab apples into your favorite double crust pie recipe.

• Cider – Press crab apples into juice for a tangy hard cider, or add some to apple cider.

• Sauces – Puree crab apples into a glaze for meat or a base for vinaigrettes.

• Baked goods – Muffins, quick breads, and crumbles love the moistness of crab apples.

With creative recipes, the dynamic flavor of green crab apples transforms from tongue-twisting sour to mouthwatering delight.

In Summary

Crab apples stump many with their petite size, intense tartness, and range of possible colors. But learning to identify them gets easier with time. Look for the small fruits on short, flowering trees rather than standard apple orchard growth. And slice open suspect fruits to look for the inner core – no pit means it’s a crab apple.

Once you know you have crab apples, savor their uniqueness. Work with their natural flavors in jams, baked goods, and more for a tasty treat. So embrace the chance to get creative with the crab apples nature provides!