Dolgo Crabapples

Dolgo Crabapples are 1.5 inches (4 cm) wide with bright red skin.

Inside, they have creamy-yellow, crisp flesh which is very aromatic, but has a sour, astringent taste.

The fruit ripens late August, early September. It bruises easily.

The tree is a semi-dwarf one, with pinkish-white blossoms in the spring and leaves that turn red in the fall.

Cooking Tips for Dolgo Crabapples

Very good for jelly; yields highly flavoured, very clear jelly.

Very good for juicing.
Okay for canning.

Some people like to eat the sour apples straight up because despite their sourness, they have a good deal of flavour.

Storage Hints for Dolgo Crabapples

Store for up to 2 weeks.

History Notes for Dolgo Crabapples

Dolgo Crabapples have Siberiban Crab in their parentage.

They were imported into America in 1897 from Russia by Niels Ebbesen Hansen (1888 - 1950), a plant breeder at the Experimental Station in Brookings, South Dakota.

Introduced 1917.

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