Whether you have a crabapple tree or are looking at getting a crabapple tree, you’ll want to know if your crabapples are edible. Well, are crabapples edible?
Here you’ll find a list of 12 edible crabapples. Remember, just because they are edible doesn’t mean you’ll like them.
While some have a taste that you will enjoy, others will make you cringe.
Difference Between Apples and Crabapples
Crabapples and apples are the same species, but different cultivars. An apple that’s over 2 inches round is considered an apple.
Apples smaller than two inches are considered crabapples.
While anything smaller is a crabapple. They are both edible, although crabapples got a bad rep due to the bitter and pithy taste of ornamental varieties commonly grown.
Contrary to urban legends and old wives’ tales crabapples are not toxic. Like apples, they do contain a natural form of cyanide, primarily in their seeds, but in order for these minute amounts to have any effect, you’d have to consume a few hundred pounds of crabapples, seeds and all.
Crabapple trees generally require pollen from another apple or crabapple tree to ensure fruit production, there are a few exceptions.
Among edible crabapples Wickson, Chestnut and Whitney will produce fruit with only one tree.
Butterball Crabapple is used largely as an ornamental but it does have edible qualities. It is self-pollinating however pollination by another apple variety will maximize the yield.
Pink blossoms drown out the delicate pale green foliage in spring and give way to golden yellow fruits with occasional hints of red-orange blushes in summer and early autumn.
It produces such an abundance of fruit that the tree is weighed down and droops from the burgeoning weight.
Butterball works exceptionally well as a pollinator for all apple varieties not only due to its abundance of flowers but the long duration of its flowering which goes on throughout the pollination season.
Butterball can be eaten fresh, it is like eating a crunchy lime, yes, it is a tad sour. It is best used for preserves and pastries where it works well due to its high pectin content.
Centennial produces high-quality fruit that is delicious fresh off the tree. It reaches 8 to 15 feet in height. Sometimes used as a pollinator for other apple trees.
The crabapples are a fiery Orange Red with a moist and juicy white flesh.
Chestnut Crabapple is frequently used as a pollinator for other apples. It is also one of the few cultivars that are self-pollinating. Introduced by the University of Minnesota in 1946, the 15 to 20-foot trees produce a yellow fruit with red highlights, some say a fruit with yellow blushes.
The crisp flesh is sweet with an earthy nut-like flavor.
Dolgo aka Dalgo crabapple serves well as an ornamental and edible fruit-producing tree. It is fairly large as crabapple trees go reaching over 30 feet in height at times. Good resistance to scab and fire-blight. It is frequently paired with other fruits in preserves and sauces.
Hopa crabapple is an old heirloom variety that reaches 20 to 25 feet in height.
It produces aesthetically appealing blushes of pink flowers and delectable red fruits in early Autumn. Also produces vivid fall foliage as its dark green leaves turn a vibrant yellow.
These apples can be eaten fresh but work best in preserves.
Being an older variety it is more susceptible to disease than young whippersnapper hybrids.
6. Pink Spires
Spring Flowers are rosy pink and appear earlier than most varieties. Purplish red fruit is ripe by early September into October.
The foliage is perhaps the reason this cultivar is so popular in the spring it has Leaves that have a purple tinge that offsets the rosy pink blooms.
The fruit is very small, sometimes berry sized, and will hang on the tree into midwinter if left unharvested.
Edible fresh or for preserving.
7. Prairie Fire
Prairie Fire is another relatively new variety that can reach up to 20 feet in height but averages around 12 -15. Its foliage is strikingly maroon to dark lavender, come Autumn it morphs to variant shades of auburn, orange, and red.
The biggest detraction from this cultivar is that although the fruit is edible, basically it sucks and is best left for the birds and tree rats.
Not even good for preserves. It is classified as an edible crabapple but is more suited for ornamental purposes.
8. Red Vein
Red Vein crabapples are a tad larger than most varieties, they are roughly 1 inch round.
They have a wider range than many of their cousins being suited for USDA zones 4 to 10.
The coloration of Red Veins is unique as it produces fruit in varying shades of red from ruby red to pinks and even golden. The pulpy flesh also varies in color with variegated striations of red and magenta running through it.
They are acidicly juicy and crisp, if you like a tart fruit this is one you will enjoy.
Most people however use it for preserves and sauces, blended in with other apples it adds a nice accent to apple butters and apple sauce.
Rescue crabapple is hardy as far north as USDA Zone 2, which is averaging 10 to 20 degrees below zero in the dead of winter. It is also suitable for the deep south, in essence, it is a very adaptable and versatile tree.
Produces attractive white flowers prolifically in the spring which gives way to clusters of sweet crabapples. This hybrid does not have the acidity or tartness associated with most crabapples.
The only drawback I noticed so far as taste is concerned is that they are not as crisp as you would expect with a fresh apple. In fact, once they hit their peak they degrade quickly.
Harvesting just before they ripen fully is best in my opinion.
Garland or sweet crabapple reaches 20 to 25 feet in height. Flowers appear in late spring starting as pink buds and morphing into white flowers sometimes with a hint of rosy pink.
The fruit is a yellowish-green when young and turn reddish when ripe. The apples grow in clusters and commonly cling to the tree well into winter.
Can be eaten fresh, but unlike its name, it is more tart than sweet, if you like to pucker up go for it.
Excellent for preserves, jellies, sauces, and even cider.
Whitney reaches 14 to 16 feet in height. It produces sweet fruit suitable for preserving and cooking and is not unpleasant when devoured fresh.
It flowers in pink and white in spring and produces fruit by mid-summer. It is one of the few crabapples that are self-pollinating.
It is tolerant to temperature extremes and has more disease resistance than many of the older varieties.
The Wickson cultivar is the result of cross-breeding of Spitzenberg and Newton crabapple varieties. Wickson, like most hybrid crabapple varieties, is highly disease resistant and hardy.
It does not, however, resemble other crabapples so far as taste is concerned as it is very sweet and simultaneously acidic, basically a hardy robust apple flavor with a touch of tartness.
It is great for eating fresh or preserving and is prized by some ‘apple connoisseurs’ for cider making as well as pie, pastries and preserves. It is also larger than the bulk of crabapples averaging about 1.5 inches in diameter.
The fruit’s color ranges from pale yellow to a bright cherry red and at times a variegated meld of the two.