They have golden-yellow skin, with a dull red flush on one side at least.
Inside, they have yellow, mild-tasting flesh.
Dauphin Applecrabs ripen late August, early September.
Dauphin Applecrabs are rated by most people as “okay” for fresh-eating, cooking, or juice.
Dauphin Applecrabs were developed from a Siberian Crab seedling by a WJ Boughen at Valley River, Manitoba, Canada.