They have thick, pale green skin with red stripes, and some ribbing.
Inside, they have fine yellowish flesh with a tart, acidic, astringent taste.
The fruit ripens late September.
The tree is so hardy that it is often used as rootstock for other trees.
Columbia Applecrabs are good for cooking and juicing but not good for fresh-eating or canning.
Columbia Applecrabs can be stored for up to 3 to 5 weeks.
Columbia Applecrabs were developed by a Dr Charles Saunders for Agriculture Canada at the Central Experimental Farm, Ottawa, Canada from a cross between Siberian Crab and Broad Green.