Growing Crab Apples

In comparison to their larger, more sweet counterparts, crab apples are smaller and sourer members of the apple family (Malus genus). To name a few common culinary uses: cider, sauces, jams, and jellies. Because of their attractive fruit and blossoms, crab apple trees are also cultivated for aesthetic reasons. There are numerous varieties of little, sour apples; the phrase "crab apple" is commonly used to describe any of them. While you can eat some crab apples raw, you'll find that many taste far better after cooking or processing. Their flavor can range from sour to sweet-tart, and they are available in a variety of hues (red, yellow, and green). Depending on the species, crab apples can range in size from tiny little cherry to big old apples. In general, crab apples have a wide range of applications, from gastronomic to decorative in the garden.