Rescue Applecrabs

Rescue Applecrabs grow to be 1.5 inches (3 to 4 cm) wide.

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 Rescue Applecrabs

For fresh-eating, canning, juice, jelly.

Very good juice -- some think the juice doesn't need any sugar.

Storage Hints for Rescue Applecrabs

Rescue Applecrabs don't store well -- 3 weeks tops otherwise they go mealy in storage.

History Notes for Rescue Applecrabs

Rescue Applecrabs were developed from a seedling from Blushed Calville Yellow apples at the Scott Experimental Station by Agriculture Canada.

Released 1933.

Recipe Search

See Also: Juice Apples

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
British Apples, Cider Apples, Cooking Apples, Crab Apples, Fresh-Eating Apples, Juice Apples, Pie Apples, Russet Apples, Salad Apples, Sauce Apples, Smith's Cider Apples

Other entries for: 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