French Crab Apple (tall)

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Actually an apple, just with the word crab in its name, is is thought to have originated in France. It was brought to England at the end of the 1700s. Fruits have white, distinctly green tinged flesh which is very firm, coarse-textured and a little juicy and acid. It cooks well, having a strong aroma when cooking. Like many , long-keeping, late harvested apples French Crab improves after a month or two in storage.

  • Pollination Group: PG4
  • Uses: Cooking
  • Harvest: May onwards
  • Features: Good keeper