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Recommend a good edible crab apple variety

Posted by nick_b79 z4 MN (My Page) on
Sun, Aug 28, 11 at 1:51

I'm looking to add a crab apple to my yard, and was looking for one that produced fruit suitable for eating. They don't have to be lip-smacking good right off the tree (that's what I have my Honeycrisp and Sweet 16 apple trees for), but it would be nice to be able to use them for sauce and baking.

Right now I'm thinking of a Dolgo or Firecracker crab. Anyone have another suggestion for a cold-hardy tree?


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RE: Recommend a good edible crab apple variety

Chestnut crab consistently wins rave reviews for flavor(hasn't fruited for me, so I can't speak first-hand), and came out of the UofMN program, so it should be cold-hardy for you there.
Wickson also gets good reviews for flavor, but I've not fruited it, either.

Centennial crab(DolgoXWealthy)is a first-rate "lunchbox apple"(edible crab) - a favorite here, my one tree doesn't produce enough of them to surpass the demand for fresh eating, so I have no idea about cooking with them - we would never waste a tasty Centennial to make some ol' applesauce.
Kerr crab(DolgoXHaralson) is good,too. A little smaller than Centennial, with a more tart flavor and a musky 'wine' undertone.
Dolgo is pretty good, in its own right; I like to eat 'em, but it also makes pretty good jelly
Some of the red-fleshed crabs might work for you; they're crappy here(as Ed Fackler warned they would be) - but certainly would add nice red color to anything you made with them. Almata is best here(reasonably tasty right off the tree), followed by Geneva, with Giant Russian and Winter Red Flesh both bottom-of-the-barrel.


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