How to Cut Crabapples

Crabapples can be cut in half or quarters.

Crabapples are part of the Malus species of deciduous shrubs and trees native to North America, Europe and Asia. Crabapples are smaller than regular apples, resembling a large cherry with a lighter red color. The fruits of these shrubs and trees are often eaten by birds and wildlife. Humans have historically used crabapple fruits for jellies, cider and spiced apples. Cutting these fruits as part of the cooking preparation is an easy task.

Things You'll Need

• Crabapples
• Cutting board
• Knife
• Bowl

Instructions

1. Wash crabapples thoroughly before cutting them. Place them in a large container and fill it with water until the crabapples are completely submerged. Soak for 10 minutes, swishing them around in the water periodically. Rinse apples in a strainer to remove dirt, debris and any worms that have crawled out of the apples.

2. Place a cutting board on a flat, sturdy surface. Position a crabapple on the cutting board so the stem is sticking straight up.

3. Position the blade of a sharp knife just to the side of the stem. With medium pressure, slice through the crabapple to cut it in half.

4. Grab the stem and pull it off the crabapple. There is no need to peel or core this kind of apple.

5. Make a second cut if the apple is a large one. Cut perpendicular to the first cut, from the top of the apple to the bottom. The second cut is not necessary if it is a small or medium-sized crabapple.

6. Place cut crabapples in a bowl as you cut them.

References

• United States Department of Agriculture: Crabapples Plant Fact Sheet
• North Dakota State University Horticulture; Crab Apple; Ron Smith
• Bukisa: High Altitude Crabapple Jelly Recipe With Pectin