Chestnut Crab Apple is small, round, with a rosy red blush and some russeting over a yellow base. Unlike many crab apples, its dense flesh is mostly sweet and nutty, with hints of vanilla and citrus. In addition to cider, it is good for fresh eating. Chestnut Crab is a mid-season apple that does not store well.
Parentage: Malinda x Unknown
Chestnut Crab Apple was developed in 1946 at the University of Minnesota, from a cross of Malinda and an unknown variety. It was released commercially in 1949.