The crabapple is a flowering tree belonging to the Malus genus, which also includes the standard cultivated apple. It is defined primarily by the size of its fruit, which is significantly smaller than what is typically found in grocery stores. The tree is valued for its ornamental features, especially the abundance of flowers it produces in spring and the persistent, colorful fruit that often remains on the branches well into winter. To visually identify a crabapple, one must look closely at both the fruit and the specific characteristics of the tree itself.
Visual Characteristics of the Fruit
The crabapple fruit is a pome, sharing the basic structure of a large apple, but size is the most immediate distinguishing feature. These small fruits typically range from a quarter of an inch to two inches in diameter, exhibiting a round to slightly oval shape. Crabapples display a wide spectrum of colors, including vibrant red, deep purple, bright yellow, orange, and green. The surface of the fruit is often smooth, shiny, or waxy, and the color intensifies as the fruit ripens in late summer or fall. The calyx, the dried remnant of the flower petals and sepals, is usually visible at the base of the fruit opposite the stem.
Identifying the Crabapple Tree
Beyond the fruit, the crabapple tree has several distinct visual markers, making it identifiable even when not in bloom or fruit. These trees are smaller than standard apple trees, often growing between 8 and 30 feet tall, and are cultivated for their ornamental value. The canopy is often dense, with a growth habit that varies widely among cultivars, ranging from narrowly upright or spreading to a weeping form.
The leaves are deciduous, meaning they drop in the fall, and are simple, typically possessing an oval or elliptical shape with serrated edges. While most leaves are bright to dark green, some varieties feature foliage with a reddish or bronze tint when young. The bark on young trees is relatively smooth and gray, but as the tree matures, it develops a rougher, fissured texture with scaly ridges.
In the spring, the tree produces a display of flowers that are often more prominent than the fruit itself. These blossoms are small, generally one to two inches across, and feature five petals. Flower colors vary between cultivars, but are commonly seen in shades of white, pink, magenta, or deep reddish-purple, often opening from darker buds.
Key Differences from Standard Apples
The distinction between a crabapple and a standard apple is a horticultural classification based solely on size. Any fruit from a Malus species that measures two inches (5 cm) or less in diameter when mature is formally classified as a crabapple. Fruit larger than this threshold is considered a standard apple, regardless of its taste or appearance.
This size difference impacts the internal structure; crabapples have a much higher ratio of core and seeds to edible flesh compared to standard apples. Standard apples have been selectively bred to be sweet and balanced in flavor for fresh eating. In contrast, crabapples are much more tart, sour, or astringent due to higher levels of acid and tannins.
Edibility and Practical Usage
Crabapples are considered safe to eat, and the fruit itself is non-toxic, although the intense tartness of most varieties makes them unappealing for raw consumption. Like all apples, the seeds and the inner core contain trace amounts of cyanogenic glycosides, which can release cyanide if chewed and consumed in large quantities. However, a person would need to ingest and thoroughly chew a significant number of seeds for any toxic effect to occur.
The fruit is prized in culinary uses because of its natural composition, specifically its high content of pectin and acid. These components are essential for gelling, making crabapples an excellent base for creating jams, jellies, and preserves without needing commercial pectin. They are also used to make spiced pickled apples, ciders, and sauces. Many ornamental cultivars are grown primarily for aesthetic appeal, with the fruit often being too small or bitter for practical consumption.