Crab apples are smaller and sharper than cultivated apples, and may be green, yellow or red in colour.
Their bitter, dry-tasting nature makes them unpalatable to eat but their intense apple flavour works well in many recipes, including drinks and jams.
From a health perspective, crab apples are a natural antioxidant and high in vitamin C.
Their seeds and core and naturally high in pection making them useful to set jellies and jams.
Keeps for about 1 year. Refrigerate once upon and use within 1 month.
Crab apples. © Nick Baranov/Getty
More apple recipes on the BBC Countryfile Magazine website: