Crabapples are small, tart fruits that resemble miniature apples. They range in color from bright red and yellow to green and even deep purple. Their flavor is typically quite sour and acidic, making them less palatable for eating raw, but wonderful for cooking. Crabapples have a firm, crisp texture and a distinctively sharp, astringent taste that mellows when cooked. Often smaller than two inches in diameter, these fruits are prized for their ornamental value as well as their culinary applications. Explore the unique qualities of crabapples and discover how to use them to add a tangy twist to your recipes.
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Crabapples are best stored in a cool, dry place, such as a refrigerator. Place them in a plastic bag or container to prevent moisture loss and maintain their crispness. They can typically last for several weeks when stored properly. For longer storage, crabapples can be frozen. Wash, core, and slice them before freezing in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container for up to 6-12 months.
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