Edible Crabapple Tree Varieties

Crabapples are classified as apples that are less than 2 inches in diameter. The fruit can range from green to yellow, red and purple. Although some varieties of crabapples are very tart when eaten raw, they can make good preserves, jelly or wine and vinegar. Crabapple trees can be a beautiful garden showpiece because of their blooms in spring as well as their red and yellow leaf colors in the fall.

The sweet crabapple tree bears edible fruit that is usually made into jellies or preserves because of its tartness. This tree grows up to 14 feet tall, with dark grey rough bark. White or pink flowers turn into fruit that is generally 1 to 2 inches in diameter, and anywhere from yellow-green to red in color. Its smooth leaves are pointed with a heart or oval base.

Parkman crabapple produces edible fruit that is purple-red and only about 1/2 inch in diameter. This tree grows up to 15 feet high and has 1 inch pink double blooms in late spring. Its dark green leaves are glossy. The Parkman thrives in full sun and well-drained soil.

Red jade bears edible small shiny red or yellow fruit about 1/2 inch in diameter. It reaches heights of 15 feet tall. The blooms are semi-double or double, starting pink but turning white. The branches weep, or droop towards the ground. Its fruit can be eaten raw, used in jellies and preserves, wine or vinegar.

Camelot crabapple produces fruit that is 1/2 inch in diameter and red to burgundy in color. They can be turned into preserves or jellies. It can grow up to 10 feet tall, with dark green, leathery leaves. The red buds become white blossoms with pinkish petals. It grows well in full sun in a wide range of soils, and does not tolerate dry spells well. In fall, the leaves become yellow.