The Crabapple is considered the wild ancestor of today's apples. In nature, it has become rare, from which also the biodiversity of other species suffers, as the tree is an ideal insect- and bird protection wood. Crabapple fruits can differ a lot from plant to plant regarding size and taste. Some are harsh, others are very sweet. Traditionally, they are processed into cider or wine or enjoyed marinated in a sweet sauce with roasts. The small apples taste especially good after they've been exposed to frost.
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