When to Harvest Crabapples in Georgia

Some Fruiting Varieties for Georgia

• Southern crabapple (Malus angustifolia) is a pink flowering, native species that commonly grows in woodlands and fields throughout middle and north Georgia. Although this tree is frequently found in Georgia, it is not always available at commercial nurseries. "Dolgo" (Malus x "Dolgo") and "Callaway" (Malus "Callaway") are hardy, disease-resistant varieties that are typically available at nurseries in the Southeast. Growing approximately 30 to 40 feet tall, "Dolgo" is taller than most crabapples. It grows in U.S. Department of Agriculture plant hardiness zones 4 through 8. "Callaway" and Southern crabapple both grow in USDA zones 5 through 8. Both "Dolgo" and "Callaway" bear white flowers and produce large, bright red fruits that are excellent for making jelly.

Blooming and Fruiting

• In early spring, the crabapple produces clusters of small, pink or red buds that open into five-petaled, sometimes fragrant flowers. Small, green fruits emerge after the flowers fade. The fruit, which resembles small apples, develops throughout the summer, usually reaching about 1 inch in diameter but never more than 2 inches. Depending on the variety, some fruits remain on the tree well into winter, while other trees drop their fruit in early fall. When grown in full sun, crabapple trees often produce an abundant crop.

Harvesting

• You usually harvest crabapples in Georgia sometime between August 1 and November 10, with the most active harvest period occurring throughout September. Ripened fruits may be bright red, yellow or a mixture of red, green and yellow. To test for ripeness, cut the fruit open and check the seeds. The seeds should be brown and the fruit should be firm. Discard any crabapples that are soft or mushy. You can pick them by hand or place a tarp underneath the tree and shake the branches to quickly harvest the fruit. Once picked, store crabapples in a cool, dry place or refrigerate them until you use them. For long-term storage, you can freeze them.

Jelly and More

• Even when ripe, crabapples are extremely astringent and sour. Recipes typically require large amounts of sugar to make these tart fruits palatable. Crabapples are most often made into jelly, jam or chutney. They are a good source of pectin, a substance used to thicken jellies, and useful for making homemade pectin for preserving other fruits. You can also press them into cider or make them into applesauce or apple butter.