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Columbia Applecrabs are 1 1/4 - 1 2" (3.5 cm) wide.

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.

Cooking Tips
Columbia Applecrabs are good for cooking and juicing but not good for fresh-eating or canning.

Storage
Columbia Applecrabs can be stored for up to 3 to 5 weeks.

History
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.

Other entries for:

Applecrabs
Arctic Red Applecrabs, Centennial Applecrabs, Chestnut Applecrabs, Columbia Applecrabs, Dauphin Applecrabs, Dolgo Crabapples, Garnet Applecrabs, Goodman Applecrabs, Kerr Applecrabs, Norson Applecrabs, Renown Applecrabs, Rescue Applecrabs, Rosybrook Applecrabs, Shafer Applecrabs, Trailman Applecrabs

Other entries for:

Apples
Acme Apples, Adanac Apples, Airlie Red Flesh Apples, Alaska Apples, Amberoso Apples, Boiken Apples, British Apples, Cider Apples, Cooking Apples, Crab Apples, Desse de Buff Apples, Erwin Baur Apples, Fameuse Apples, Fresh-Eating Apples, Juice Apples, Ozark Pippin Apples, Pie Apples, Pixie Apples, Russet Apples, Salad Apples, Sauce Apples, Smith's Cider Apples, Ziegler's Sweeting Apples

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Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit