When ripe, the fruit may be about the size of a pea and have a calyx still on it. When not ripe, it may be up to 1 ½ inches (3 cm) wide and the calyx will fall off as it ripens. Small ones may be yellow, often with a reddish blush, or a glossy red. Small ones may stay on the tree all through the winter. Larger ones may also be pale yellow with bright red flushes, sometimes with a blue bloom.
Siberian Crab Apples are among the largest crabapple trees, up to 50 feet (15 metres) tall. They have pink buds that open to be white blossoms, and long leaves.
The trees are drought and cold resistant, and salt tolerant. They are often used as graft stock for apple trees for cold winter areas.
There are two main types: Pyrus baccata and Pyrus prunifolia. Some people think that Pyrus prunifolia is a naturally occurring cross between Pyrus baccata and common apples, Pyrus Malus. ) Some say therefore that the true one is Pyrus baccata.
One variety sometimes called Yellow Siberian has largish fruits. Another relatively large-sized fruit one is often called Red Siberian to distinguish it. The larger fruiting varieties may be Malus baccata x prunifolia = M. x robusta .
Gilman, Edward F. & Dennis G. Watson. Malus baccata: Siberian Crabapple. Document # ENH-556. Environmental Horticulture Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Gainsville, Florida. 1993.
Hanson, N. E. Wisconsin State Horticultural Society / Annual report of the Wisconsin State Horticultural Society for the year 1907.
Herman, Dale E. , ed. , et al. North Dakota Tree Handbook. North Dakota State Soil Conservation Committee. Bismarck, North Dakota. 1996. p III-78.
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With their petite size and sour flavor, you may wonder if Siberian crab apples are actually edible or just ornamental. I’m happy to report that yes, you can safely eat crab apples! While not as sweet as grocery store apples, crab apples have a delicious tart taste perfect for baking, preserving, and even eating raw.
In this article, we’ll cover everything you need to know about foraging, preparing, and cooking with Siberian crab apples:
- What are Siberian crab apples?
- Identifying crab apple trees
- Are crab apples edible?
- Crab apple toxicity concerns
- How to harvest and forage crab apples
- Best uses for crab apples
- Delicious crab apple recipes
Let’s dive in and explore the tiny but mighty Siberian crab apple!
What are Siberian Crab Apples?
Siberian crab apples are a small, sour type of apple native to Asia and parts of Eastern Europe. The trees produce fruit that looks like miniature apples, around 1-2 inches wide.
Unlike larger domesticated apple varieties, crab apples have not been bred for sweetness and juiciness They have an extremely tart, acidic taste with only hints of sweetness
Crab apple trees are popular for their ornamental blossoms in spring and colorful fruits in fall and winter. But beyond looks, the sour little crab apples are totally edible.
Identifying Crab Apple Trees
For foraging crab apples, you first need to locate some trees. Here are some tips for identifying Siberian crab apple trees:
- Grow 15-30 feet tall with spreading canopy
- Crooked or twisting branches
- Leaves are oval, toothed, 2-3 inches long
- Clusters of pinkish-white flowers in spring
- Small fruits around 1-2″ wide, often red-orange in color
- Highly aromatic fruit
Crab apples start out a yellow-green in summer and ripen to shades of yellow, orange, red, or purple. Trees produce an abundance of fruit so spotting them is easy.
Compare to apple trees which grow over 30 feet tall and lack the twisted branch shape. Wild apple trees also have much larger fruits over 2 inches wide.
Are Crab Apples Edible?
Yes, crab apples are 100% edible! They can be eaten raw or cooked into jellies, jams, sauces, cider, and more. Their extremely tart, acidic taste actually makes them too sour to enjoy raw for most people.
But cooking mellows out crab apples into something delicious. They are packed with pectin which helps jellies set up properly too.
While the flesh is edible, crab apple seeds do contain trace amounts of cyanide like regular apple seeds. The small quantities are not harmful, but the core and seeds should be avoided or removed before eating larger quantities of raw crab apples.
Crab Apple Toxicity Concerns
Crab apples contain very low levels of cyanogenic glycosides in their seeds. As this compound is digested, it breaks down into hydrogen cyanide which is toxic.
But the tiny trace amounts in crab apples are nothing to worry about. You would have to deliberately eat cups of crushed crab apple seeds to ingest dangerous quantities.
So feel free to enjoy crab apples freely. Just take normal precautions – don’t swallow seeds from multiple apples in one sitting. And steer clear of the core and seeds when making raw crab apple recipes.
How to Harvest and Forage Crab Apples
For the best flavor and ripeness, harvest crab apples after the first frost when they sweeten up slightly. The fruits persist on the trees into winter.
When foraging for crab apples, look for trees growing in sunny fields, forest edges, and drainage ditches. Residential areas are another good spot as they are commonly planted ornamentally.
Use a small step ladder or fruit picking pole to reach higher branches. Crab apples tend to grow in clusters, so you can often grab whole bunches.
Leave some fruit behind for wildlife to enjoy and be sure you’re only taking fruit from trees you have permission to pick.
Best Uses for Crab Apples
Because of their mouth-puckering tartness, crab apples aren’t ideal for eating raw. Cook them into one of these tasty creations instead:
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Crab apple jelly – An easy recipe that sets up thanks to natural pectin
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Crab apple chutney – Sweet, savory, and spiced chunky sauce
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Crab apple pies – Mini tarts, galettes, or crisps with flaky crust
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Crab apple cider – Press apples into refreshing autumn cider
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Crab apple butter – Slow cooked and caramelized with warm spices
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Crab apple fruit leather – Dehydrated sheets are tasty and portable
For a party presentation, leave crab apples whole and bake into an impressive cheese platter display. Roast or candy crab apples and surround with cheese, nuts, and crackers for a stunning appetizer board.
Delicious Crab Apple Recipes
To get you started, here are 3 delightful ways to use up foraged Siberian crab apples:
1. Crab Apple Jelly
Jelly is the easiest way to capture the tart flavor of crab apples. This recipe uses half crab apples, half regular apples. The pectin-rich crab apples help the jelly set up properly.
Ingredients:
- 3 cups crab apples, cored and chopped
- 3 cups chopped sweet apples
- 1 cup water
- 1⁄4 cup lemon juice
- 4 cups white sugar
Instructions:
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In a pot, simmer the chopped apples and water until soft, about 20 minutes.
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Line a strainer with cheesecloth and strain the apples, reserving the liquid. Discard solids.
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Add the lemon juice and sugar to the liquid. Boil for 10-15 minutes until it passes the gel test.
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Pour into sterilized jars and process in a water bath for 10 minutes.
2. Crab Apple Fruit Leather
Fruit leather makes a tasty snack and preserves crab apples without added sugar. Spread the sauce on dehydrator sheets or bake low and slow until dried out.
Ingredients:
- 10 cups crab apples, cored
- 1 cup water
- 1 tsp cinnamon
- 1⁄2 tsp nutmeg
- 1⁄4 tsp allspice
Instructions:
-
Simmer the chopped apples and water until softened, about 20 minutes.
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Puree in a blender or food processor until smooth.
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Stir in spices.
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Spread on dehydrator trays in a thin layer. Dehydrate 6-8 hours.
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Cut into strips and roll up in wax paper.
3. Crab Apple Cider
Put your foraged bounty to use in this easy cider recipe. No need for extra sugar – the crab apples provide plenty of tart flavor.
Ingredients:
- 10 lbs crab apples, washed
- Water as needed
Instructions:
-
Quarter the crab apples and add to a blender along with a splash of water. Blend until pulverized into a chunky applesauce consistency.
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Transfer apple puree to a fine mesh strainer or jelly bag. Let drain overnight to extract the juice.
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Transfer drained juice to a pot. Add water if needed to make 1 gallon of liquid.
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Warm over medium heat until just steaming but not boiling.
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Pour into sterilized bottles or jars and enjoy!
Ready to Forage for Crab Apples?
Foraging for Siberian crab apples in autumn is a fun outdoor activity that provides you with a unique baking ingredient. While the petite fruits are mouth-puckeringly tart fresh off the tree, their bright flavors transform into something special when cooked.
Crab apples are safe to eat aside from the core and seeds. Look for trees growing along forest edges, fields, and residential streets. The fruits persist into winter for an extended foraging season.
Preserve the harvest by turning crab apples into jelly, fruit leather, pie fillings, cider, and more. And don’t be afraid to experiment with these little wild apples – they add great tart flavor when cooked.
Everything You Need To Know About Crab Apples!
FAQ
Are Siberian crab apples edible?
Are any crab apples not edible?
Is it safe to eat crab apples off the tree?