Page 193 - The Forager’s Guide to Wild Foods

Pacific Crabapple, Malus

fusca (ROSACEAE)

PACIFIC CRABAPPLE can grow up to 30 ft. (9m), with
slender spreading branches that are often armed with
thorny spur-shoots. These branches are hairy in the
tree’s first year. With age, the tree’s bark will change
from reddish-brown to grey, becoming deeply fissured.

FLOWER AND FRUIT: Fragrant clusters of 5-12 white
or pink flowers emerge between April and May. Small
red or blushing-yellow apples measuring 0.5-0.8 inches
(1.3-2cm) lengthwise appear in the summer and often
persist until winter. Krzysztof Ziarnek, CC-BY-SA-4.0
LEAF: Leaves are highly variable. They may be ovate
and early September. The honey-lemony flavor is
or lance-shaped, while some are irregularly lobed. All
excellent in confections and, when dried, they make
leaves end in sharp-pointed tips. Their surfaces may be
superb raisins.
smooth or hairy above and are generally hairy below.
CRABAPPLE WHISKY: In a bowl, whisk together 2
Leaf blades are 1.2-5 inches (3-12cm) long.
cups whisky and 5 tbsp. honey. Wash and halve ap-
EDIBLE PARTS: fruit
prox. 2 cups crabapples. Layer them in a 1-quart jar,
KEY MEDICINAL USES: Bark has antirheumatic, astrin- along with 3 fresh ginger slices, 1 cinnamon stick, 1
gent, and tonic properties. tsp. cloves, and a halved vanilla pod. Pour whisky

HOW TO HARVEST AND EAT: Pacific crab apples ripen mixture over the contents, making sure the fruit is
in late summer and into the fall. Best time for making fully covered. Secure the lid and leave to infuse to
jams and jellies from these fruits is during late August your taste.

Pawpaw, Asimina
triloba (ANNONACEAE)

PAWPAW is a small deciduous understory tree that
ranges from 9 to 30 ft. (3-9m) tall. Its smooth brown
bark is frequently covered in grey blotches and wart-
like lenticels.
FLOWER AND FRUIT: Dark, purplish-red flowers e-
merge before leaves in May and June. The broad oblong
fruits can grow 6 inches (15cm) long and 1.5 inches
(4cm) wide, ripening from green to brown between Au-
gust and October.
LEAF: Dark green leaves are simple, alternate, and obo- Plant Image Library, CC-BY-SA-2.0 Plant Image Library, CC-BY-SA-2.0
vate. Measuring 6-12 inches (15-30cm) long, they have
ing soda, ¼ tsp. salt, 2 cups sugar, 1 cup butter (soft-
smooth edges and pale undersides that are coated in
ened), 4 eggs, ½ tsp. vanilla, 3 cups pawpaw pulp.
rusty hairs.
Combine dry ingredients in a bowl. In a second bowl,
EDIBLE PARTS: fruit (ripe) whisk together sugar and butter, gradually introduc-
KEY MEDICINAL USES: Fruits are a laxative. ing the eggs, vanilla, and pawpaw pulp. Lightly mix
in dry ingredients. Bake in a greased bundt pan for
HOW TO HARVEST AND EAT: The sweet, custardy
40-45 min. at 350°F (175°C).
flesh of the pawpaw has a banana-like flavor and is de-
licious raw or cooked. It can be used in puddings, baked WARNING: Leaves, unripened fruit, and seeds con-
desserts, and ice cream. Harvest the fruits when they tain neurotoxic acetogenins, which can bring on
are still green and let them ripen to brown before eat- vomiting and stupor if consumed. Leaves may cause
ing. Skin and toxic seeds should not be consumed. dermatitis. Ripe pawpaw flesh produces upset stom-
achs in some individuals.
PAWPAW BREAD: Ingredients: 2½ cups flour, 2 tsp. bak-
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