Crab apples, known for their small size and tart flavor, often prompt questions about their distinctive name. These fruits are a common sight in many landscapes, and understanding them begins with exploring their unusual designation.
Unraveling the Name’s Origin
The “crab” in crab apple has no connection to the crustacean animal, a common misconception. The term likely derives from ancient linguistic roots, reflecting the fruit’s characteristic taste or wild nature. The word “crab” in reference to a wild apple fruit appeared in written English as early as 1300 and in place names from the 1200s. This usage may stem from Old Norse or Germanic words like “skrabba” or “krabbe,” which described the fruit of the wild apple tree, and relates to older English and Scottish dialects.
The name could also link to the adjective “crabbed,” historically describing something sour, bitter, or ill-tempered. This aligns with the sharp flavor of crab apples, suggesting the name emerged from their unpalatable taste when eaten raw.
Defining Characteristics
Crab apples belong to the Malus genus, which encompasses all apple species. A defining characteristic is their fruit size: 2 inches (about 5 centimeters) or less in diameter. While some varieties can be mildly sweet, most crab apples are notably tart or astringent when consumed raw.
These trees are deciduous and known for their hardiness. Their appearance varies across species and cultivars, with fruits ranging in color from green and yellow to orange, red, and even purplish hues. In spring, crab apple trees produce abundant five-petaled flowers, which can be white, pink, or reddish-purple.
Comparing to Domestic Apples
The primary distinction between crab apples and the larger, sweeter domestic apples found in grocery stores lies in fruit size. Crab apples are formally defined as any apple fruit measuring 2 inches or less in diameter; anything larger is classified as a regular apple. Beyond size, their flavor profiles differ considerably. Crab apples possess a much more tart and acidic taste, making most varieties unsuitable for fresh eating. Domestic apples, in contrast, have been selectively bred for a balanced sweetness and acidity, ideal for direct consumption.
The texture of crab apples is often firmer than many domestic apple varieties. While both fall under the Malus genus, their primary uses diverge: crab apples are valued more for ornamental purposes and processing, while domestic apples are for fresh eating or specific culinary applications like baking.
Practical Uses
Crab apples are valued for their versatility, especially in culinary applications. Their high pectin content makes them excellent for creating jams, jellies, and sauces, as the natural pectin helps these products set without added ingredients. They are also used in ciders and pies, where their tartness can be balanced with sweeteners.
Beyond the kitchen, crab apple trees serve an ornamental purpose in landscaping. They are widely planted for their attractive spring blossoms, which provide a vibrant display of white, pink, or red flowers. The colorful fruits often persist on the branches into winter, offering visual interest during colder months. These trees also provide a food source for wildlife, including birds, deer, and squirrels, particularly when other food sources are scarce. Additionally, crab apples can act as effective pollinators for other apple trees in orchards.