Geneva crab is a red-fleshed crabapple developed by the Ottawa Experimental Farm in collaboration with the New York State Agriculutral Research Station in Ottawa, 1930.
Geneva crab is a solid choice for red cider, jelly and blending in juice. It is a medium-sized crabapple with high acidity and low sugar, should be blended with a high sugar low acid apple for quality cider.
The tree is hardy and scab resistant. Its red leaves and bright pink blossoms make it beautiful choice for a home garden. Will not pollinate other apple varieties, but partially self-fertile. In upstate New York, ripens September-October. Hardy to zone 4.