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Dauphin Applecrabs are 1 inch (3 cm) wide, with a ribbed shape.

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.

Cooking Tips
Dauphin Applecrabs are rated by most people as "okay" for fresh-eating, cooking, or juice.

History
Dauphin Applecrabs were developed from a Siberian Crab seedling by a WJ Boughen at Valley River, Manitoba, Canada.

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

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