They have yellow skin flushed with crimson red, and dusted with a bluish tinge.
Inside, they have yellow, crisp, firm, juicy flesh tinged with red. The taste — tart with a bit of sweet to it — improves in storage, particularly by Christmas. Many people don’t like the flavour when it is first picked, in fact.
The fruit ripens late September / early October.
Good for cooking, canning, juicing and in jelly. Holds its shape when canned whole.
Best after some storage for fresh-eating.
Stores for up to 27 weeks.
Kerr Applecrabs were developed from a cross between Dolgo Applecrabs and Haralson apples at Agriculture Canada’s Morden Research Station in Morden, Manitoba. Released 1952.