| Title | American Crab Apple |
| Origtitle | Pyrus Coronaria |
| Caption | Crab Apple with branch |
| Source | Illustrated Flora of the Northern United States. Canada Vol II Portulacaceae to Menyanthaceae page 235 |
| Origin | Book |
Applecrabs – Listed among other fruits in the second section of Hariot, this seems to be merely an inversion of “crab-apple,” or wild apple. The term “crab-apple was not in use during Hariot’s time. - Matt
Probably no reason not to accept this term as equivalent to ‘Crab Apple’. Crab Apples belong to the genus Malus in the Rose Famly. Malus angustifolia (Aiton) Michaux is a small tree forming thickets from root sprouts. Common in the inner coastal plain of North Carolina. Of the two native species in NC, M. angustifolia is the one most likely encountered by early explorers. - Dr. Vince Bellis
Medsger, O.P., 1939. Edible Wild Plants. Macmillan Co. “The apples are hard and sour, but they have a pleasing odor and can be kept for weeks. They cannot be eaten raw but are excellent for preserves and pickles, and few wild fruits make better jelly. They should be gathered in late autumn when leaves have fallen.” “The early settlers collected crab apples in autumn and buried them. By spring the apples had lost much of their acid and were then made into cider, jelly, or preserves. The custom of burying the apples was probably derived from the Indians, who made much use of this wild fruit.” - Dr. Vince Bellis