Crab apples are small, tart fruits that are related to regular apples. They range in color from bright red and yellow to green and even purple. Their flavor is intensely sour and often astringent when raw, although some varieties are sweeter than others. The texture is firm and crisp. While generally too tart to enjoy straight off the tree, crab apples are prized for their high pectin content and are excellent for making jellies, jams, and preserves. They add a unique tangy flavor to culinary creations and are also used for ornamental purposes due to their beautiful spring blossoms.
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Crab apples are best stored in a cool, dry place like a refrigerator. They should be kept in a crisper drawer to maintain their moisture and prevent them from drying out. Avoid storing them near ethylene-producing fruits, such as bananas or pears, as this can accelerate ripening and spoilage. Properly stored crab apples can last for several weeks.
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