North American Fruit Explorers mailing list at ibiblio

[Stefan Brandle <sbrandle@cse.taylor.edu>]

I haven't used crab apples in apple juice/cider, but mixed red-fleshed
crabs along with various apples in apple sauce. Gave it a beautiful pink
color and was really tangy. I did a ratio of about 1 part red crabs to 3
parts regular apple.

-- sb
In tropic Mauritius, where it currently is in degrees celcius what some 
of you are experiencing in degrees fahrenheit. Sorry, but someone has to 
represent NAFEX here.  :-)