Crab apples are a good source of vitamins & minerals & they are believed to strengthen the metabolism, balance digestion, lower cholesterol, stimulate blood production & cleanse the system.
In order to get the most health benefits of crab apples the fruit has to be prepared & consumed with the skin.

An infusion of bark is anti-parasitic & can also be used to reduce fevers.

Fruit can be eaten raw or cooked to prevent or relieve constipation.
Cooked apples make a good local application for sore throat in fevers, inflammation of the eyes, erysipelas.
Stewed apples are laxative.
The unripe or half-ripe fruits improve appetite & digestion.

The antioxidants in crab apples may help protect against heart disease, diabetes, asthma & even cancer.
Crab apple is used to restore mental & emotional balance. It is useful for restlessness, fidgeting & OCD increases inner peace.

In India the leaves of the crab apple tree are used to treat infertility & sexual dysfunction in men.

Crab apple is used for cleansing of wounds. It is anti-septic, anti-inflammatory & helps heal skin tissue.
Make a poultice of fruit pulp for inflamed skincuts & grazes.
The poultice made from the boiled or roasted fruit will remove burn marks from the skin.

Also helps to overcome the effects of a hangover.


The pips are poisonous in large amounts.


For constipation, dyspepsia & mouth ulcers: 
Mix the pulp of a fruit with jaggery & eat once a day.

For dysentery: 
Take 1 cup of fruit pulp twice a day.

For stomach ulcer: 
Mix 1 cup of pulp with 1 tsp sugar & eat early morning on an empty stomach for 3 days.

For piles, haemorrhoids:
Take an unripe fruit & pound it along with 1 tsp each dried ginger & fennel & soak these in 4 cups of water.
Sip this water 3-4 times a day.

3 handfuls fresh or 1 tsp dried leaves or 1 tsp bark (preferably root bark) to 250 ml water.
Drink up to 250 ml  a day, split into 3 doses.
Use an infusion of leaves to inhibit bacterial growth.

Crab Apple Jelly:

2-3 kg partially ripe crab apples
5 cups water
8 cups sugar
Remove blossom ends & stems. 
Cut into thin slices leaving peels & cores intact. 
Place fruit into a deep saucepan, add water, cover & simmer over low heat for 10 minutes. 
Use a hand masher to crush fruit completely & make a juicy sauce. 
Allow mix to simmer for 5-10 minutes. 
Remove from heat, strain through a jelly bag & gently squeeze pulp but do not force any pulp into the juice. 
Place the juice into a saucepan. 
Add sugar & stir constantly over moderate heat till sugar is thoroughly dissolved. 
Bring to a boil for 1 minute then pour into hot, sterile jars & seal.

Crab Apple Chutney:

2 cups crab apples, quartered & cored (leave the skins on) 
1/2 cup raisins
1/2 cup chopped onions
1/4 cup apple cider vinegar
1/4 cup honey
1 tbsp grated orange peel
1 tbsp fresh ginger
Combine all ingredients in a saucepan & stir well.
Bring to a boil, reduce heat & simmer, covered for 50 minutes.
Uncover & simmer a few more minutes over low heat, cooking off excess liquid. 
Refrigerate for up to 2 weeks.
Makes 3 cups.

Spiced Apples:

Peel some nice-shaped firm apples & for every 1,5 kg take 1 l of vinegar,2 kg of sugar,30 g of stick cinnamon & 15 g of cloves. 
Boil sugar, vinegar & spices together, then put in the apples & let them cook until tender. 
Put them into a jar; boil down the syrup quite thick & pour it over. 
Cover & keep for a few months in a cool place.

Apple Water:

Slice thinly 3-4 apples without peeling. 
Boil in a saucepan with 1 l of water & a little sugar until the slices become soft. 
The apple water must then be strained & taken cold.
Drink for all fevers & feverish conditions.


The poultice made from the boiled or roasted fruit will remove burn marks from the skin.


If you can eat a crab apple without frowning, you can win the heart of the person you most desire.

If you throw a crab apple pip in the fire whilst saying the name of your true love & the pip explodes you can be certain that this is your true love.

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