A small, rosy red apple with a rather hard, extremely tart flesh. Crabapples, available during the fall and early winter months, are too sour for out-of-hand eating but make outstanding jellies and jams. Spiced and canned whole, they're a delicious accompaniment for meats such as pork and poultry. See also apple.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.