Organic Gala Apples

Home sweet home is where you want to take Melissa’s California Crab Apples. Firm, well-colored, and very fragrant, Crab Apples are usually not eaten raw because of their sweet and sour flavor and high pectin content. Instead, these small apples are widely used to make outstanding jams and jellies and serve as a delicious accompaniment to pork and poultry. Simply core apples, bake until hot (about 20 minutes) and serve.

Melissa’s Crab Apples should have smooth, firm, unbroken surfaces free of bruises and blemishes. Some apples may have a brownish freckled surface on their skin, usually caused by weather, but their flavor is unaffected. To keep apples crisp, store refrigerated, in a plastic bag (to retain moisture).

The flesh of this small apple is sweet-tart and can be eaten raw though it is normally cooked to bring out the best flavor. They can be used in stuffings or chutneys and work well paired with pork, ham, chicken or lamb.

One of America’s oldest known varieties, the Lady Apple can range in color from green to brilliant red to yellow, with some red blushing. The flesh of this small apple is sweet-tart and can be eaten raw though it is normally cooked to bring out the best flavor. They can be used in stuffings or chutneys and work well paired with pork, ham, chicken or lamb. Lady Apples are also used for garnishing plates and can be spotted in wreaths during the holidays.