Malus communis Description A plump fruit with a thin skin which can vary in colour from yellow to green or red, with a crisp, firm, juicy flesh. There are hundreds of different varieties. Native to northern Europe, it has been known since the Stone Age when the wild crab apple was the only fruit available in winter. Use Wash and dry before serving. Can be eaten whole or added fresh to fruit salads, with cheese or fruit platters. Can be peeled, cored and cut into various shapes, should be brushed with lemon juice to prevent discoloration. Cook by stewing, sautéing or microwaving. Or left whole cored and baked with a sweet stuffing. It can be served with many dishes or added to pies, pastries, tarts, cakes or puddings. Unsweetened apple sauce is a traditional accompaniment to roast pork.