Besides contributing to the sharp taste, what function does the high presence of malic acid perform during the processing of crab apples?
Answer
Acts as a natural preservative
The high acid content in crab apples, largely attributed to malic acid, plays a dual role in their culinary utility. While it is responsible for the puckering, sharp flavor profile noted when eaten raw, it also functions intrinsically as a natural preservative. This inherent quality aids significantly in preservation methods, allowing the fruit's beneficial makeup to last longer before modern preservation technologies became standard. Furthermore, this acidity works synergistically with pectin during jelly making, helping to create the necessary environment for a stable set.
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