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Season Ten, Episode Eight. Classic Favorites

Crab Apple Curiosities

Learn what makes crab apples unique and how they differ from the apples we commonly eat.

description for amiyah: a tiny crab apple, a miniature round apple in glossy red flushed with gold, dangling from a slim woody stem with one small green leaf.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: I am good, just swaying in the breeze. How about you?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Crab apples!
    Amiyah: The wheel clicked to a stop on crab apples, the tiny tart cousins of the apples we know well. The hosts explored what makes these little fruits so special.
    Poke: Crab apples. Honestly a solid spin. Let us dig in.

  2. History

    Amiyah: Give me the history. Where did crab apples begin?
    Poke: Crab apples are among the oldest apples, growing wild across Asia, Europe, and North America for a very long time. They are ancestors of many modern apple varieties.
    Amiyah: Okay, that is so good to know.
    Poke: Though usually too tart to eat raw, crab apples have long been cooked into jellies and preserves and used to help other fruits set.

  3. Fun Facts

    Amiyah: Okay, hit me with the fun facts.
    Poke: Crab apples are simply apples that grow smaller than two inches across.
    Amiyah: That tracks.
    Poke: They are often very tart or sour when raw.
    Amiyah: Wait, really?
    Poke: Their high natural pectin helps jellies and jams set.
    Amiyah: Okay, that is so good to know.
    Poke: Crab apple trees burst with beautiful spring blossoms.

  4. Varieties

    Amiyah: How many kinds are we talking about here?
    Poke: Crab apples come in many ornamental and cooking types.
    Amiyah: Go on.
    Poke: Dolgo crab apples are tart and great for jelly.
    Amiyah: Chestnut crab apples are sweeter and pleasant to nibble.
    Poke: Wait, really?
    Amiyah: Many crab apple trees are grown mainly for their lovely blossoms.

  5. World Use

    Amiyah: Take me around the globe with this one.
    Poke: In England, crab apples are cooked into a tangy jelly.
    Amiyah: I did not know that at all.
    Poke: In North America, they are made into preserves and sauces.
    Amiyah: That tracks.
    Poke: In parts of Asia, crab apples are candied on sticks.
    Amiyah: Wait, really?
    Poke: Around the world, crab apple trees are planted for their spring flowers.

  6. Myth

    Amiyah: Okay, myth time. What is the misconception?
    Poke: A lot of people think some think crab apples are a completely different fruit from apples.
    Amiyah: Amazing.
    Poke: Here is the truth. Crab apples are true apples, just much smaller. The main difference is their size and their usually tart, sharp flavor.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: Can you eat crab apples?
    Amiyah: Ooh, good one.
    Amiyah: Yes, they are safe to eat, though most are very tart raw. They shine when cooked into jellies, sauces, and preserves with a little sugar.

  8. Host Opinions

    Amiyah: Let me give you my honest, unvarnished opinion.
    Amiyah: Now I am a huge green apple fan, so I had high hopes, but these little crab apples are way too tart to eat plain. Cook them down though and I am back on board.
    Poke: I mean, you are not wrong, but you are also very dramatic about it.
    Amiyah: Amiyah loves crab apples cooked into a rosy, tangy sauce.
    Poke: Poke prefers them simmered into a bright homemade jelly.
    Poke: Bold words from someone who once tried to put pineapple on everything.

  9. Lightning Round

    Poke: Okay, quick facts, lightning round style.
    Poke: Crab apples are the smallest members of the apple family.
    Amiyah: They are loaded with natural pectin.
    Poke: Their blossoms are a springtime favorite.
    Amiyah: A little sugar balances their tartness.

  10. Recap

    Poke: So what did we take away from this one?
    Amiyah: The hosts learned that crab apples are the tiny, tart ancestors of common apples, too sharp to eat raw for most tastes but wonderful cooked into jellies, sauces, and preserves.

  11. Recipe

    Poke: And now my favorite part, the recipe.
    Amiyah: Today we are making Spiced Crab Apple Sauce. The full ingredients and steps are right below.
    Poke: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Spiced Crab Apple Sauce, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Spiced Crab Apple Sauce

Ingredients

  • 2 pounds crab apples, halved
  • 1 cup water
  • Half cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

Preparation

  1. Place the crab apples and water in a pot and simmer for 20 minutes until soft.
  2. Press the mixture through a strainer to remove the seeds and skins.
  3. Return the smooth sauce to the pot.
  4. Stir in the sugar, cinnamon, and lemon juice.
  5. Simmer for 10 more minutes, then cool and serve.

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