At first glance, their close relationship to cultivated apples is hardly noticeable. Crabapples are more like oversized cherries and have firmer flesh. You can find out here whether the fruits are still suitable for consumption.
All crabapples are edible - not all of them are delicious
Crabapples are not poisonous. Given their picturesque decorative value, their safety is still questioned. In the wild, such a cornucopia of floral beauty is often accompanied by a nasty level of poison. In fact, you can eat the small fruits with confidence because they do not contain any ingredients that have an unpleasant effect on humans or animals.
The state of culinary enjoyment is, of course, another matter. The smaller the fruit, the firmer and tarter the flesh. Fresh from the tree, you can usually only eat the larger crabapples, whereas the pea-sized specimens are more likely to make your taste buds contract.
These varieties taste fresh from the tree
The following crabapple varieties are a feast for the senses. They not only enchant with their picturesque flowers and lush green leaves, but also give us juicy fruits that you can eat during the harvest.
- John Downie: A historic variety that has produced yellow-orange, red-flamed, tart fruits since the 19th century
- Eleyi: Wine-red apples with a sour, fruity taste thrive on slightly overhanging branches
- Butterball: The 3-4 cm large, yellow fruits present themselves in autumn with red cheeks and invite you to snack
At this point it should not be concealed that crabapples cannot hold a candle to their big brothers Malus domestica when it comes to fruit enjoyment. The true value of Malus hybrids is based on their high jewelry value, which spans all seasons.
Recipe ideas for crabapples
Don't you like eating crabapples fresh from the tree? Then there are a we alth of delicious preparation options. We have put together some of the cleverest recipe ideas for you here:
- Crabapple jam, e.g. B. from 1.2 kg fruit, 500 g preserving sugar, seasoned with lemon juice, cinnamon, ginger and 1 splash of rum
- Fruit schnapps, e.g. B. from 400 g apples and 1 l fruit brandy, let it steep for 14 days
- Crabapple orange jelly, e.g. B. from 800 g crabapples, 2 oranges, 500 g sugar, seasoned with cardamom and cloves
Crabapples are particularly tempting as a tart topping. To do this, the peeled fruits are boiled for 5-10 minutes in a mix of water, Calvados and lemon juice. Mix butter, sugar, eggs, cream, flour and baking powder to make a cake batter, which is poured into the hollows of a baking tray for muffins. Pre-bake for 10 minutes, press in the crab apples and finish baking.
Tip
The root system is designed to be so tolerant that you can decoratively plant crabapples with other spring bloomers and perennials. With tulips, daffodils, forget-me-nots or wood anemones you can create a romantic appearance for the blooming season in spring. As the year progresses, summer perennials are added, such as cranesbill, yarrow, asters, phlox or daisies.