Crabapples and common apples often spark confusion due to their similar appearance and distinct uses. Both fruits belong to the same botanical family. This article explores their botanical ties, distinguishing characteristics, and diverse culinary applications.
The Botanical Connection
Crabapples are a type of apple, sharing the genus Malus with the common orchard apple (Malus domestica). The Malus genus includes 32 to 57 species of small deciduous trees or shrubs, encompassing both domesticated and wild apples. Crabapples are therefore varieties or cultivars within the broader apple family.
A key botanical distinction defines a “crabapple”: its fruit typically measures less than 2 inches (5 cm) in diameter. If the fruit exceeds this size, it is botanically categorized as a regular apple. While Malus domestica represents the large, cultivated apples found in grocery stores, many crabapple varieties exist, including wild ancestors like Malus sieversii from Central Asia. Selective breeding of these wild forms led to the development of larger, sweeter apples.
Distinguishing Characteristics
The most apparent difference between crabapples and common apples lies in their size, directly correlating with their botanical definition. Crabapples are notably smaller, often ranging from 0.25 to 2 inches in diameter. Common apples typically exceed 2 inches in diameter, with some cultivated varieties growing much larger. This size disparity is a primary reason for their perceived distinction.
Beyond size, taste and texture significantly differentiate crabapples from their larger counterparts. Crabapples are characterized by a sharp, tart, or astringent flavor, often due to high levels of malic acid and tannins. This intense tartness makes most crabapples unappealing for raw consumption, unlike the balanced sweetness and acidity of common eating apples. The flesh of many crabapple varieties can also be mealy or woody, further contributing to their unsuitability for fresh eating.
Culinary Applications
Despite their tartness, crabapples possess unique properties that make them valuable in various culinary preparations. Their high pectin content, a natural gelling agent, is particularly useful for setting jams and jellies without added commercial pectin. The tart flavor of crabapples intensifies when cooked, providing a distinct profile.
Crabapples are commonly transformed into preserves such as jams, jellies, and sauces. Their tartness and high acidity also make them excellent for ciders, adding a desirable “bite” and complex flavor to beverages. Some varieties are used in pies, tarts, and crumbles, where their sharp taste is balanced by sugar. Additionally, crabapples can be pickled or infused to create liqueurs, showcasing their versatility beyond fresh consumption.