Everyone has been told at least once not to eat crabapples. Many people think they are poisonous because they often taste bad and the seeds contain small amounts of cyanide. Can you eat crabapples without getting sick? Read on to find out more about that and what to do with crabapple fruit trees.
The short answer to this question is: yes. However, there’s a longer answer to explain why. Crabapples aren’t actually a different kind of tree than apples. The only distinction is one of size. If a tree produces fruits that are bigger than 2 inches (5 cm. ) in diameter, it’s an apple. If the fruits are smaller than 2 inches (5 cm. ), it’s a crabapple. That’s it. Granted, those apples that have been bred to be bigger have also been bred to be better tasting. Many ornamental varieties of crabapples have been bred to have attractive flowers and nothing else. This means that the fruit of crabapple trees, for the most part, is not especially good tasting. Eating crabapples wont make you sick, but you may not enjoy the experience.
Crabapples are a familiar sight in many parts of the world, especially across North America and Europe. These small, sour fruits have an intense apple flavor that makes them perfect for cooking and baking. But can you actually eat fresh crab apples right off the tree? Let’s take a closer look at using these tart little apples.
An Overview of Crabapples
Crabapple trees, known scientifically as Malus sylvestris or Malus prunifolia, are relatively small apple trees that produce fruits ranging from golf ball-sized to around 2 inches wide. There are over 100 cultivated varieties, with colors ranging from yellow and red to green. The fruits are very tart, with hard flesh and a slightly mealy texture.
Crabapples are botanically the same species as regular apples. In fact, cultivated apple varieties originated from crabapples. The key difference is that over centuries regular apples have been selectively bred to be larger and sweeter. Crabapples retain the small size and extreme tartness of wild apples.
These trees are hardy and adapted to colder climates. They blossom in spring with abundantly pink or white flowers, adding to their ornamental value. Crabapples thrive with minimal care and are resistant to common apple diseases and pests.
Are Crabapples Edible?
The short answer is yes! Crabapples are edible and safe to eat. However, their mouth-puckering tartness makes them unpalatable to eat fresh. The hard texture and bitterness of the skin and seeds also limit enjoying them raw.
Crabapples have a sourness that comes from high levels of malic acid and tannins This extreme tartness matches or even exceeds that of lemons Most people find fresh crabapples to be unpleasantly sour and astringent,
While not great for eating raw, crabapples transform into something delicious when cooked. Heat mellows out the harsh acids and bitter notes. The flesh softens, releasing a pure, concentrated apple flavor and aroma.
Crabapples are packed with pectin, making them ideal for fruit preserves like jelly. When combined with sugar and spices, crabapples make outstanding condiments, baked goods, ciders, and more.
Are Crabapples Safe to Eat?
Crabapples contain hydrogen cyanide, which gives a characteristic bitter almond smell and taste. This cyanide comes from amygdalin found in apple seeds. Small amounts naturally occur in regular apple seeds too.
In the flesh, cyanide levels are very low and harmless. But cyanide can concentrate in the seeds and core at potentially toxic doses. Eating a few seeds may only cause brief nausea. However, ingesting a large number of seeds could be fatal.
The flesh, skin, and juice of crabapples are perfectly safe to eat. Like regular apples, simply remove the seeds and central core before using them in recipes. As long as you avoid consuming the seeds in high quantity, crabapples are not dangerous.
It’s also best to wash the fruits thoroughly and avoid any that are bruised, moldy, or rotting. Foraged crabapples should not be eaten raw due to potential contamination. Cooking them eliminates any bacteria or parasites.
When Are Crabapples Ready for Picking?
Crabapples ripen in late summer to early fall. The best time for picking depends on your local climate and the variety. Here are some signs that crabapples are ripe and ready for harvest:
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Fruit color changes from green to red, orange, yellow or multi-colored.
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Flesh softens slightly and develops a characteristic aroma.
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Fruits separate easily from stems with a gentle pull.
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Seeds inside turn dark brown.
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Fruits drop to the ground when lightly shaken.
Avoid picking crabapples too early. Underripe fruits will be hard, extremely sour, and low in juice content. Overripe fruits may be mushy or spoiled. Use fresh crabapples soon after picking for best flavor and quality.
How Should You Prepare and Store Crabapples?
Crabapples keep best stored in a cool area, or in the refrigerator for 2-3 weeks. The fruits can be frozen for longer storage. Wash and pat dry the crabapples, then spread in a single layer on a tray and freeze until solid. Transfer to freezer bags to store.
Most crabapple varieties have enough natural pectin to thicken jams and jellies without added pectin. Softer types may need pectin for gelling. Add 1 cup of sugar per 1 cup of crabapple juice and pulp. Combining crabapples with other fruits also helps offset their extreme tartness.
Popular ways to prepare crabapples:
- Crabapple jelly
- Fruit chutneys and relishes
- Pie fillings and baked desserts
- Juices, ciders, and vinegars
- Pickling and preserving
- Glazes for meat
- Fruit leathers
The small size makes crabapples perfect for using whole in recipes. Otherwise, cut them into slices or pieces and remove the core and seeds. Enjoy these tart little apples in both sweet and savory dishes.
Foraging for Crabapples
Crabapples grow wild across most of North America and Europe. You can also forage for them in parks, neighborhoods, and backyards where trees are planted for ornamental purposes.
Only pick fruits you can positively identify as crabapples. Avoid trees sprayed with pesticides. Forage responsibly and sustainably — don’t take more than you need from each tree.
Wash foraged crabapples thoroughly in cool water before using. Cook foraged fruits thoroughly, up to 10 minutes, before eating to kill potential bacteria or parasites. Refrigerate foraged crabapples immediately and use within 1-2 days.
Creative Ways to Use Crabapples
Beyond classic jellies and preserves, crabapples add amazing flavor when used creatively in recipes:
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Crabapple chutney – Cook chopped crabapples with onions, vinegar, spices and raisins for a tangy condiment.
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Crabapple barbecue sauce – Puree crabapples with ketchup, onions, vinegar, Worcestershire sauce and spices for meat.
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Crabapple molasses – Simmer chopped crabapples with sugar and water until thickened and reduced.
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Crabapple lemonade or iced tea – Add crabapple juice to lemonade or tea for a refreshing tart kick.
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Crabapple fruit leather – Puree crabapples and spread on dehydrator trays to make chewy fruit leathers.
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Crabapple pie filling – Cook and sweeten chopped crabapples with spices to fill pies or tarts.
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Crabapple margaritas – Add crabapple juice as a tart twist to margaritas instead of lime juice.
With their intense flavor and high pectin content, crabapples are a unique ingredient that intensifies sweet and savory recipes. Their tartness enhances anything from salad dressings to cocktails.
Health Benefits of Crabapples
Crabapples are nutritious despite their small size. They provide fiber, vitamin C, potassium, and polyphenols. Research shows polyphenols in apples may help:
- Lower inflammation
- Improve digestion
- Reduce cancer risk
- Support heart health
- Stabilize blood sugar
The polyphenol content is higher in crabapples compared to regular apples. Crabapples also have more fiber since you eat the skin. Their nutrients become concentrated into a tart, flavorful package after cooking down.
Final Tips for Enjoying Crabapples
Crabapples take recipes to the next level when used properly. Keep these final tips in mind:
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Embrace their extreme tartness instead of trying to tame it. Combine with sweet ingredients that complement the sourness.
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Add spices like cinnamon, nutmeg, cloves and ginger to balance the tartness in baked goods.
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Sample different crabapple varieties. Flavors range from lemony-tart to tropical and berry-like.
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If eating raw, choose softer-fleshed sweet crabapple varieties and chill first. Still, cooking is recommended.
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Mix crabapples with other fruits like plums, cherries, peaches or rhubarb rather than using alone.
Though often overlooked, humble crabapples are a unique edible wild fruit. With abundant crops and endless culinary potential, crabapples are a forager’s dream ingredient. Next time you spot a crabapple tree, harvest some of the tart crimson fruits and turn them into something delicious.
Eating Fruit of Crabapple Trees
Some crabapple fruit trees are more palatable than others. Dolgo and Centennial are varieties that are sweet enough to eat right off the tree. For the most part, however, crabapple owners prefer to cook the fruit into preserves, butters, sauces, and pies. A couple good varieties for cooking are Chestnut and Whitney. Because crabapple trees easily cross with other species, there’s a good chance you’ll never know for sure what kind of tree you have. Go ahead and try it both fresh and cooked with a lot of sugar to see what you like best. You don’t have to worry about whether it’s edible – it is. As for the cyanide? It’s just as present in the seeds of apples and even pears. Just avoid the seeds as usual and you’ll be fine.
Everything You Need To Know About Crab Apples!
FAQ
Is it safe to eat crab apples off the tree?
What are crab apples good for?
Can you eat too many crab apples?
Do crabapple trees produce edible fruit?
Can you eat Crabapple seeds?
Just like apples, crabapple seeds should not be consumed. The flesh of the crabapple itself isn’t toxic. However, like its cousin the apple, the seeds do contain cyanogenic glycosides, also known as cyanide. When you eat crabapples, avoid the seed, the stem, and the leaves, like eating any other apple. Even if you swallow a few seeds, don’t panic.
Are crab apples safe to eat?
Crab apple trees are common backyard plants. It’s common to wonder if the tiny apples from these trees are safe to eat. What Are Crab Apples? Crab apples are miniature apples made by flowering crab apple trees. These trees are excellent pollinators, and their fruit feeds many kinds of wildlife.
Can you eat a chestnut crabapple tree?
Some trees grown on rootstock can reach a height of up to 15-feet. This tree also produces apples that are fine for eating, and the fruit is also suitable for apple butter, jelly, or spicing as well. The Chestnut Crabapple is the best choice for gardeners living in colder climates in the northern states.
Are crab apples edible?
Crab apples are tiny fruits that grow on trees and resemble bigger apples. You may have encountered them in orchards, as well as in decor that features dried blossoms or fruits on branches in vases or wreaths. Since they look just like apples, you may wonder whether they’re edible. This article reviews whether you can eat crab apples.