fruit
Foraging Crabapple
Small, tart apples. Great for jelly and cider blends.
What to do with it
- Too tart raw — cook them
- Cook into a rosy jelly
- Roast whole as a garnish
Ways to keep it
- Crabapple jelly
- Cider blend (ferment)
- Spiced crabapple pickle (vinegar)
- Dry
About Crabapple
Malus ( or ) is a genus of about 32–57 species of small deciduous trees or shrubs in the rose family Rosaceae. It includes the domesticated orchard apple, crabapples, and wild apples. The genus is native to the temperate zone of the Northern Hemisphere. Crabapples are used as rootstocks to fortify domestic apples with features such as cold hardiness, but are not of much commercial value as most are too sour.
From Wikipedia.
Tree and plant locations come from Falling Fruit, a volunteer-run map of the urban harvest, used under CC BY-NC-SA 4.0. This project is non-commercial. Locations are crowd-sourced and provided as-is — always confirm a plant's identity and that you're welcome to pick before foraging.
Photos and descriptions from Wikipedia / Wikimedia Commons. Maps © OpenStreetMap contributors. Not affiliated with Falling Fruit, Wikimedia, or OpenStreetMap.