Crab Apples are best used for delectable jellies and chutneys (an excellent complement to any meat dish). These apples are firm, well-colored and have a fresh fragrance.
Because of their sweet-sour flavor and high pectin content, they are usually not eaten raw but are widely used to make outstanding jams and jellies. These small fruits make a delicious accompaniment to pork and poultry. Simply core apples, bake until hot (about 20 minutes) and serve. They may also be used in ornamental displays.