Now Forage

Crabapple: Small apples ripen from green to red, yellow, or orange by variety. Very tart raw but excellent for jelly and cider. Ripe when the colour is fully developed and the fruit lifts off with a gentle twist.

European crabapple: Tiny, yellow-green to red fruit, intensely sour. Too astringent to eat raw but ideal for jelly and vinegar. Ripe when colour is fully developed and fruit gives slightly.