May 4, 2009

Crabapple Tree in Bloom, Redux

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I admit that I have probably taken more pictures of this crabapple tree in my backyard than any other tree on Earth, especially when it blooms. I also admit that bloggers taking pictures of their landscaping have loaded the Internet with hundreds of thousands of similar pages of blooming trees.

I apologize to no one.

Once again the spring air near my house is redolent with the intoxicating fragrance of the lowly crabapple tree, and the bright fuchsia blossoms make for an impressive burst of color.

Yet how can a plant which produces such beauty in the spring create such all-but-inedible fruit?

6 comments:

Mad Jack said...

Inedible? By whose standards?

My parents used to have a crabapple tree in the backyard and I enjoyed eating a few of the ripe apples while I was slaving away on the lawn. If you don't care to eat them raw, Crabapples make an excellent jam.

Thanks for the picture. I haven't found a crabapple tree lately, and the blooms will vanish in a few days.

dr-exmedic said...

Beautiful outside, bad inside...that's not irony, that's life. :) Think of all the beautiful people you know who you wish wouldn't open their mouths.

historymike said...

Mad Jack:

I have heard of crabapple jam, which benefits of course from the addition of sugar, but my experiences eating the marble-sized fruit of this tree have been exercises in bitterness.

historymike said...

Excellent metaphor, dr-exmedic!

microdot said...

Crab apples, like quinces don't reveal their real goodness until they are made into preserves.
I bought a quince tree, but I don't think I will have fruit for a few years.
What I do have this year is cassis!
I guess they are black currants in English. I planted them a few years ago and have been pruning them and this year they are covered in flowers.
Cassis are bitter and acidic raw, but the finished products...
cassis sherbet, or syrup or creme de cassis are my very favorite things.
I had cassis bushes at my old house and I made creme de cassis.
You take a bowl of berries and crush them up, pour in a bottle of dry red wine and let it sit over night. Strain the wine/cassis mizture and add sugar and bring it to a boil. The wine/cassis/sugar mixture becomes a syrupy liquid which will keep for ages in a sealed bottle.
To make real creme de cassis, add some fruit alcohol after the heating to bring up the proof.
It's great on vanilla ice cream or a bit in the bottom of a glass of champagne to make a kir royale.

I am just getting my garden in order and now I have to go, because of the early spring, for a 2 week working trip to the vines in Neac.
I leave Sunday night.

Mad Jack said...

MicroDot speaks the truth. Creme de Cassis is excellent! I've enjoyed it as an after dinner drink. I suppose you could put it on vanilla ice cream, but if I did that I'd have to sprinkle a little fresh grated coconut on top. Then where would we be? I've never tried a kir royale, but I think I shall.