Crab apples are small, flavorful fruits that are prized for their tartness and versatility in cooking. But picking them at the right time can be tricky. When are they ripe? What should you look for when selecting them?
In this article, we will guide you through the process of picking perfectly plump pomaceous fruits. We will explain the various stages of ripeness, provide tips on how to store them, and answer some common questions about crab apples along the way.
Overview of Crab Apples
Crab apples are small, tart fruits that can be yellow, red, or green in color. They are part of the rose family and are related to apples, pears, and quinces. They grow on trees that can be up to 25 feet tall and have a lifespan of up to 50 years.
Varieties of Crab Apples
There are hundreds of varieties of crab apples, each with its unique flavor, texture, and color. Some of the most popular varieties include:
- Dolgo
- Golden Hornet
- Royal Raindrops
- Transcendent
- Whitney
Uses for Crab Apples
Crab apples are versatile fruits that can be used in a variety of ways. Here are some common uses for crab apples:
- Baking pies and tarts
- Making jelly or jam
- Pickling or fermenting
- Brewing cider
- As a garnish for drinks or dishes
Stages of Ripeness
When it comes to picking crab apples, timing is everything. Picking them before they are fully ripe will result in a sour, unappetizing fruit, while waiting too long could mean the fruit is past its prime. Below are the four stages of ripeness for crab apples:
Stage 1: Early Ripening
During the early stage of ripening, the crab apples will be firm and quite sour. They will feel dense when you hold them and will not have a noticeable aroma. At this point, the fruit will be green or yellow and will feel hard when you press your thumb into the skin.
Stage 2: Mid-Ripening
During the mid-ripening stage, the crab apples will begin to soften and develop a richer flavor. They will still be quite tart, but there will be some sweetness to them as well. The fruit will be larger than it was in stage 1, the skin will start to flush with pink or red, and they will give off a faint aroma.
Stage 3: Late-Ripening
During the late-ripening stage, the crab apples will be noticeably sweeter and have a more complex flavor. They will still be tart, but there will be a more pronounced sweetness to them. The fruit will have a bright, rich color, and the aroma will be much stronger than it was in previous stages.
Stage 4: Overripe
During the overripe stage, the crab apples will have lost most of their tartness and become quite soft. They will be sweeter than in previous stages, but the texture will be mealy and unappetizing. The fruit will be deep red or yellow in color and will give off a strong sweet aroma.
Tips for Picking Perfectly Plump Pomaceous Fruits
Look for Color
The color of the crab apple can give you a clue as to its ripeness. Green apples are not yet ripe, while yellow, red or a mix of both colors indicate that they are likely to be mature. If the apple has a red blush or stripes, then it is most probably fully ripe.
Touch the Fruit
When you pick up a crab apple, squeeze the fruit gently. Mature fruits will have a slight give with firm flesh, while overripe fruits will be mushy and soft, and under-ripe fruits will feel like hard rocks.
Smell the Fruit
The aroma of the crab apple should be faint during the early ripening stage and pronounced during the late ripening stage. Sniff the bottom and stem area of the fruit to check for any signs of fermentation or rotting.
Harvest at the Right Time
The timing of when you harvest crab apples can have a significant impact on their flavor and storage life. Generally, the fruit is ripe and ready to harvest when a few apples start to fall from the tree or when the apples become easily detachable when you lift and twist the fruit slightly. Harvest the apples in the morning when they are cold, and store them in a cool place to increase their shelf life.
Storage
You can store freshly picked crab apples in the refrigerator for up to two weeks or freeze for up to six months. You can also can or preserve them to enjoy later in the season.
Canning Crab Apples
Canning crab apples is a great way to preserve the fruit’s flavor and prolong their shelf life. Here’s how to do it:
- Cut off the stem and blossom ends of the crab apples.
- Score the fruit down the center with a sharp knife or make slits in the skin to prevent them from bursting in the canning jar.
- Boil them in a sugar syrup for ten minutes until they are soft.
- Transfer the fruit to sterilized jars and cover with the syrup to 1/2 inch of the top of the jar.
- Remove any air bubbles by tapping the jars lightly, and wipe the rim with a clean damp cloth before sealing tightly.
- Process the jars for 20 minutes in a boiling water bath, remove the cans and allow to cool before storing.
Common Questions About Crab Apples
1. Can I eat a crab apple straight from the tree?
Crab apples can be consumed right off the tree, but they usually are a little too tart for most people’s palate. If you want to eat them plain, it’s best to wait until they are ripe and sweet. Otherwise, they are great for making crab apple sauce or jelly.
2. How can I tell if a crab apple is ripe if it’s an unfamiliar variety?
Follow the same ripeness indicators regardless of the variety: look for color change, test the fruit’s firmness, and sniff for an aroma. These should give you a good idea of when the fruit is ripe and ready to be harvested.
3. What is the best way to cook with crab apples?
Crab apples can be used in a variety of ways, including baking pies and tarts, making jelly or jam, pickling or fermenting, brewing cider, and as a garnish for drinks or dishes. Cook them as you would regular apples.
4. Can I use crab apples instead of regular apples in recipes?
Crab apples are much more tart and flavorful than regular apples, so they won’t work as a direct substitute in recipes. However, you can use them in recipes that call for a tart fruit, or combine them with a sweeter fruit like pears or honey to balance out the taste.
Conclusion
Crab apples are delicious and versatile fruits that can be used in a variety of ways. Regardless of how you intend to use them, it’s important to pick them at the right time to get the best flavor and texture. Following the indicators we have described in this article should help you do just that.
References
- https://www.treesofantiquity.com/blogs/news/how-to-tell-when-your-fruit-is-ripe
- https://learningandyearning.com/when-are-crabapples-ready-to-pick/
- https://www.gardeningknowhow.com/edible/fruits/crabapples/crabapple-ripening-time.htm
Unordered List of Common Questions
- Can I eat crab apples straight from the tree?
- How can I tell if a crab apple is ripe if it’s an unfamiliar variety?
- What is the best way to cook with crab apples?
- Can I use crab apples instead of regular apples in recipes?
Answers to Common Questions
- Yes, but they will be tart until they fully ripen. It’s best to wait until they are sweet to eat plain.
- Look for color change, test the fruit’s firmness, and sniff for an aroma.
- Crab apples can be used in a variety of ways, including baking pies and tarts, making jelly or jam, pickling or fermenting, brewing cider, and as a garnish for drinks or dishes.
- Crab apples are more tart and flavorful than regular apples, so they won’t work as a direct substitute in recipes. However, you can use them in recipes that call for a tart fruit, or combine them with a sweeter fruit like pears or honey to balance out the taste.