They have pale greenish-yellow skin almost entirely covered with flushes of bright red when ripe.
Inside, they have yellowish-white, soft but crisp flesh. The flesh becomes soft when picked fully ripe, so the apple is best picked when slightly underripe, while the skin is still a pale red.
The taste is very sweet.
The tree is a good bearer. In the spring, it blossoms with many white blooms, making it very ornamental.
The fruit ripens mid to late August in the Canadian praries.
Cooking Tips
For fresh-eating, canning, juice, jelly.
Very good juice — some think the juice doesn’t need any sugar.
Storage Hints
Rescue Applecrabs don’t store well — 3 weeks tops otherwise they go mealy in storage.
History Notes
Rescue Applecrabs were developed from a seedling from Blushed Calville Yellow apples at the Scott Experimental Station by Agriculture Canada.
Released 1933.