Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
One of the rituals of the Matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt
Inventory, 12 lbs : 1.00
This item was last sold on : 01/08/16
Crabapples are distinguished by their less-than-golf ball size and their tart, bitter flesh. Coloring varies depending on variety but expect variances of red, ruby, pink and gold with apple stems as long as the length of the fruit itself. The two general attributes all Crabapple varieties share is their petite ornamental size and their high acid content. Crabapples' flesh is ivory to creamy, semi-starchy and considered inedible raw. Dark seeds fill the Crabapple core, leaving very little flesh available for culinary use.
Crabapples are available mid-winter until spring.
Crabapple, of the Malus species, is a general name given to over a hundred different varieties of Crabapples, each possessing their own independent qualities and sometimes deficits. Many Crabapple varieties have evolved from other Crabapples while several varieties have lost relevance and exposure due to lack of disease resistance or prolificity. Hybridized Crabapple varieties should be distinguished from original Crabapples as these were developed to actually be eaten out of hand, whereas original Crabapple varieties are suitable for processing and cooking. The modern standard that fruit must ship well and meet the flavor requirements of a fresh-eating apple create obstacles for the Crabapple's commercial presence as it has evolved for centuries as a true cider apple variety.
Because of their high-acid content, Crabapples will display their best culinary virtues in processed form. They are utilized for juicing and fermenting, creating both fresh and alcoholic-based ciders. The juice of Crabapples can be used in many applications for recipes both savory and sweet. Apple ciders can be reduced for sauces, purées, glazes and utilized to enhance pork tenderloins, chicken sausages, sponge cakes, tarts and crumbles. Fermented Crabapple ciders can be utilized in batters for seafood such as oysters, mussels and shrimp and fried vegetables. Hard Crabapple ciders can also be served as pairings with fresh and aged cheeses and charcuterie.
The size of the Crabapple is evidence of its historical horticultural presence. Often, fruit that is or was once small, is proven to be the parent of modern fruits (case in point: wild melons and squash were once so small they were deemed inedible or only used for their seeds. The Crabapple is considered the parent of all apple varieties. It has been found growing wild for thousands of years throughout the Northern, Eastern and Western hemispheres. Newer varieties were developed from Crabapple heritage to make the apples larger and essentially, more edible. Crabapple trees flower and fruit best in full sun, though they can tolerate light shade. Once established, they can also withstand moderate drought conditions. Contrastly, overly moist conditions promote disease incidence.
Recipes that include Crabapples. One is easiest, three is harder.
|The Kitchn||Crab Apples Poached in Sweet Wine|
|Nami-Nami||Spicy Crab Apple Marmalade|
|Magical Childhood||Easy Crab Apple Cider|
|Idle Wife||Crabapple Bread|
People have spotted Crabapples using the Specialty Produce app for iPhone and Android.
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