They have pale yellowish-green skin, mostly covered with rosy-red.
Inside their white, finely-textured, crisp flesh has a slightly sweet taste.
Rosybrook Applecrabs ripen in early-September.
Good for fresh-eating, canning, cooking, juice.
Storage estimates range from 9 to 10 to 12 weeks.
Rosybrook Applecrabs were developed from a cross between Trail and Rescue applecrabs at the Alberta Horticulture Research Centre in Brooks Alberta in 1969. Released 1981.