Choose firm, shiny, smooth-skinned apples with intact stems that are free from bruises or blemishes. Apples should smell fresh, not musty.
Crabapples ripen in late summer through fall. The amount of rainfall during the growing season will determine their taste and quality. A dry season results in dry, mealy fruit, while a wet season produces more juicy, succulent fruit.
As crabapples ripen, they become sweeter. Foragers should wait for crabapples to ripen completely and become soft before harvesting. Some sources suggest waiting until after the first frost in the fall.
Crabapple flavor varies from tree to tree and from one variety to the next. Sample apples from each available source before harvesting a bunch from one tree. Only harvest fruits with little insect damage or mold.
Refrigerate apples in plastic bag away from strong-odored foods.
Fat free, saturated fat free, cholesterol free, sodium free and a good source of vitamin C.
