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Florence Crab Apples



Florence Crab Apples grow to be 1 1/2 inches (4 cm) wide.

They have thin, tough off-white skin covered with bright red.

Inside, they have crisp, juicy flesh that is yellow tinged with red, with a small core, and tart but good flavour.

The fruit ripens late August to mid-September.

Cooking Tips

Okay for fresh-eating and jelly; good for canning.



History Notes

Florence Crab Apples were developed by a Peter M. Gideon in Excelsior, Minnesota. Introduced 1885.

Crab Apples

Adirondack Crab Apples; Anaros Crab Apples; Atalanta Apples; Bedford Crab Apples; Chipman Crab Apples; Crab Apples; Dawn Crab Apples; Egremont Crab Fair; Florence Crab Apples; Geneva Crab Apples; Hyslop Crab Apples; Montreal Beauty Crab Apples; Nelson County Crab Apples; Osman Crab Apples; Quality Crab Apples; Siberian Crab Apples; Trail Crab Apples; Transcendent Crab Apples; Wickson Crab Apples; Yellow Siberian Crab Apples

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Citation

Oulton, Randal. "Florence Crab Apples." CooksInfo.com. Published 15 April 2008; revised 08 July 2009. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/florence-crab-apples>.

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