Crabapple trees (Malus spp. ) create a showy display throughout much of the year. In the spring, they explode with fragrant blooms that cover the trees for up to two weeks. The leaves change color in late summer and fall, and the trees produce lots of small crabapples that can be picked for food or left for wildlife to enjoy. If you harvest the fruit, proper timing helps you get the most from your crabapple tree.
Crab apples are a tasty wild edible that can be used to make jams, jellies, syrups, sauces, vinegars, and more. But knowing when they are ripe for picking can be tricky for beginners. In this complete guide, I’ll walk you through everything you need to know about identifying when crab apples are ripe and ready for harvest.
What are Crab Apples?
Crab apples are small, sour apples that grow on trees and shrubs in the genus Malus. There are around 25 different species of crab apples native to North America. They are found across most of the continental United States and parts of Canada.
Crab apple trees are commonly planted as ornamentals in parks, yards, business properties, and other landscaped areas due to their attractive flowers and fruits But you can also find them growing wild along fence rows, forest edges, abandoned homesteads, and thickets
The fruits of crab apples are much smaller than domestic apples, ranging from half an inch to two inches in diameter They can be yellow, orange, or red when ripe The taste is quite sour and astringent before ripening. Once ripe, they have a sweet-tart apple flavor.
When Do Crab Apples Ripen?
Crab apples start appearing on the tree in mid to late summer But the fruits are not ripe at this point.
Crab apples go through several stages as they ripen:
- Early summer: Flowers bloom, pollination occurs, and fruitlets begin to form.
- Mid summer: Fruits are green and growing larger, but very underripe. At this stage they are hard, acidic and inedible.
- Late summer/early fall: Fruits begin to change from green to yellow/orange/red (depending on variety). The flesh softens slightly but is still very tart.
- Fall: Fruits are fully colored and have developed some sweetness, but still retain tartness. This is when crab apples are traditionally ripe and ready for harvest.
- Early winter: After being exposed to freezing temps, the fruits become softer and sweeter. The cold weather converts some of the tart malic acids into sugary compounds. This is when crab apples tend to taste best.
So for peak flavor and sweetness, it’s ideal to harvest crab apples after they’ve experienced several frosts and freezes. That typically happens in late fall to early winter.
But don’t worry if you live in a climate where winter comes late. Crab apples harvested in early fall will still be usable. They just may need a bit more sugar added to recipes to balance out the higher tartness.
How to Tell When Crab Apples Are Ripe
Timing guidelines can give you a ballpark for when your local crab apples will be ripe. But the best way to know for sure is to check them! Here are some signs that crab apples are fully ripe and ready for picking:
Color Changes from Green to Red, Orange or Yellow
As crab apples ripen, their exterior color changes from green to red, orange or yellow depending on the variety. Look for fruits that have fully changed over to their ripe color. A few green patches are ok, but around 75% color change is ideal.
Flesh Softens Slightly
Underripe crab apples are rock hard. As they ripen, the flesh softens a bit and develops a little “give” when squeezed gently. They should be firm but not hard as a rock.
Seeds Turn Brown
The best way to test ripeness is to slice a few crab apples open and check the seeds. Ripe crab apple seeds will be dark brown or black on the outside. Cut several fruits from different areas of the tree to be thorough.
Fruits Separate Easily from Stems
When lightly tugged, ripe crab apples should detach easily from the stem without a lot of resistance. If you have to yank hard, they probably need more time on the tree.
Sweet-Tart Taste
And of course, taste testing is the ultimate indicator of ripeness! Bite into a few different crab apples. Ripe ones will taste moderately sweet with a tart apple flavor. If they are still very hard and sour, leave them be for a few more weeks.
Other Tips for Identifying and Harvesting Ripe Crab Apples
Here are some additional pointers to help you successfully forage ripe crab apples:
- Look for trees with abundant fruits. Crab apples often grow in clusters. If you spot a tree loaded with fruit, there’s a good chance some are ripe for picking.
- Check fruits at eye level and higher up. Riper crab apples sometimes develop first on higher branches.
- Look under the leaves. Ripe fruits can hide underneath foliage. Gently lift branches and peek underneath.
- Use a ladder or pole picker for high-up apples. Ripe fruits should come off easily without yanking.
- Forage after a frost or freeze. Chilly weather enhances crab apple flavor and indicates ripe late-season fruits.
- Gather multiple pounds per recipe. Crab apples are small, so you need a lot to work with.
- Store freshly picked crab apples in the refrigerator. They will keep for 1-2 weeks.
- Sample different trees. Crab apple flavor can vary. Find a tree with fruits you love before harvesting more.
What Should You Avoid When Foraging Crab Apples?
While crab apples themselves are safe to eat when ripe, here are a few things to steer clear of:
- Unripe green crab apples – Very tart, hard, and acidic. Wait until they ripen.
- Damaged/bruised crab apples – Rotting fruits may harbor mold and bacteria. Stick to firm, intact crab apples.
- Polluted trees – Avoid trees near busy roadways or industrial areas. Pick from quiet parks and natural settings instead.
- Sprayed trees – Do not harvest crab apples from trees visibly sprayed or treated with pesticides.
- Crab apples growing off the ground – Only collect fallen fruits if they are fresh and intact. Rotting ground fruits may be unsafe.
- Unknown trees – Verify the tree is a crab apple species before ingesting any fruits. When in doubt, consult a local foraging expert.
What to Make with Ripe Crab Apples
The sky’s the limit when it comes to using ripe foraged crab apples! Here are some of my favorite ways to put them to use:
- Crab apple sauce – Just like applesauce but with a tangy twist.
- Crab apple butter – Spread it on toast or add dollops to oatmeal.
- Crab apple jelly – Tasty on biscuits, peanut butter sandwiches and more.
- Crab apple chutney – Sweet, sour and spiced crab apple condiment.
- Crab apple vinegar – Infuse vinegar with crab apples for a unique flavor.
- Crab apple pie/tarts – Soften their tartness by blending with other fruit.
- Crab apple leather – Dehydrate into chewy fruit strips.
- Crab apple cider – Press fresh crab apples into tangy cider.
- Crab apple syrup – Sweetened crab apple juice is great on pancakes and ice cream.
- Pickled crab apples – Brine firm raw crab apples for a fun condiment.
The natural pectin in crab apples also makes them ideal for using in any recipe that calls for pectin, like fruit preserves, jams and marmalades.
Storing Extra Crab Apples
Don’t let any of your harvested crab apples go to waste! Here are some options for storing extras:
- Refrigeration: Fresh picked crab apples keep for 1-2 weeks in the fridge.
- Freezing: Wash, dry and freeze crab apples in a single layer on a sheet pan. Transfer to freezer bags once frozen.
- Canning: Make canned crab apple sauce, slices or pie filling following canning safety guidelines.
- Drying: Use a dehydrator or oven to dry thin slices into “apple chips”. Store in airtight containers.
- Juicing: Press crab apples into juice then freeze or bottle the juice for storage.
Properly stored, foraged crab apples will keep for several months to a year, allowing you to enjoy their tart goodness all season long.
Foraging for Crab Apples Safely and Sustainably
When harvesting any wild edible, it’s important to forage mindfully to avoid depleting the plant populations. Here are some tips for sustainably harvesting crab apples:
- Only take what you plan to use. Never strip a tree completely bare.
- Leave some fruits behind for wildlife that depends on them.
- Avoid damaging branches and accessing trees in ways that can harm them.
- Harvest from abundant, thriving trees rather than small struggling ones.
- Ask for permission before foraging crab apples from private property or trees.
- Follow all parks department and municipal regulations when harvesting from public
DAY 258 – How To Tell Crab Apples Are Ripe & Crab Apple Jelly
How do you know if crab apples are ripe?
Different types of crab apples are different colors at maturity. If you know the apple type of the tree you’re harvesting, you can tell when they’re ripe or nearly ripe by the intensity of the color. Colors can range from various shades of red to yellow and green .
When do crab apples ripe?
WHEN ARE CRAB APPLES RIPE? Crab apples start to ripen in late summer and early fall. But as with rowan berries, crab apples’ flavor may mellow in colder temperatures, so wait to harvest them if you can. Some foragers report finding that even the tiny red crabapples become quite tasty after enduring weeks or months of winter.
What is the difference between crab apples and regular apples?
The main difference between crab apples and regular apples is their size. Any apple with a diameter of 2 inches or less is categorized as a crab apple. Large crab apples can be peeled and cored before using in recipes like apple pie. Though with smaller crab apples peeling and coring can be very difficult or near impossible. But don’t fret.
When are crab apples ready to harvest?
Crab apples are generally ready to harvest in late Fall but before any hard freeze. Most varieties will change color for example to yellow, red/orange or crimson. One way to check your crab apples are ready is to halve them and look at the seeds.