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Cranberry Crab
type: Cider, Jelly
summary: A sweet-tart, red-fleshed crabapple. Highly regarded for cider-making as well as for garden decoration.
identification: Small, long-conic and often pointed fruit shape. The skin is completely washed with dark red.
characteristics: The flesh is red, firm. Juicy, tart and flavourful with a tannic finish. Raspberry/strawberry flavours.
uses: Small, conic fruit, dark red. Through mid-autumn. Often grown as an ornamental tree because of its deep red flowers. Makes an excellent jelly. Also used for cider.
origins: Raised by R.L. Wodarz of Wyndmere, North Dakota (U.S.A.) by crossing Redflesh with Dolgo. Introduced in 1953.
cultivation: Vigorous, upright tree. Starts to produce fruit at three years. Very hardy.
cold storage: Keeps up to a month in cold storage.
vulnerabilities: Moderately susceptible to scab.
harvest: Ready for harvest early in the middle period.
notes: One of ten top red-fleshed apples selected in 2010 from among 100 varieties collected world-wide for making red apple juice.
pollination peak: 1
ploidism: Diploid. Self sterile.
flowers: Deep pink flowers.
hardiness: 4
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