Some people get really butt hurt with the usage of the term “applecrab.” But the bottom line is this: pure crabapples tend not to have the same size and flavor profile as when they are crossed with a domesticated apple—hence applecrab (domesticated apple × crabapple). Further, it’s important to know from a hardiness standpoint that crabapple was recently part of its genetic pedigree. For instance, when the recent parentage includes, say, ‘Siberian’ Crabapple or ‘Dolgo’ Crabapple, we know those trees will be tough—both can survive down to –50°F or more. However, neither of those fruits get overly large and they tend to be quite acidic.

My theory is that the reason applecrabs taste so good is because crabapples have a ton of flavors. However, those flavors are often overshadowed by tannins, bitters, and acidity. When crossed with a fairly large-fruited and sweeter domesticated apple, not only is the fruit larger than a crabapple, but the apple parent can bring out some of the best qualities of the crabapple parent.

What you get is a beautiful, plum-sized (1.5"–2.5") fruit with exceptional flavor from an extremely tough tree. I often joke that if someone were to blindfold me and give me a Kerr applecrab, if the texture were only slightly different and I had to guess what kind of fruit it was, I would guess something from the tropics. You get pineapple, cherry, mango, and other tropical fruit flavors all wrapped in one (not to mention lavender and other floral notes).

Herein lies the power of applecrabs: bite-sized, extremely hardy, and most importantly, exceptionally flavored.