Edible Hawthorns, Crataegus

Having a range of different varieties extends the fruiting season. These trees and shrubs are related to our native hawthorn and just as hardy. All of the species here grow to about 6m.

Crataegus arnoldiana

Fruit - raw or cooked. Sub-acid. A delicious flavour, it is sweet with a soft juicy flesh and makes an excellent dessert fruit. It can also be cooked and used in pies, preserves etc and can be dried for later use.

The fruit ripens in early September in southern Britain. The fruit is about 2cm in diameter. There are up to five fairly large seeds in the centre of the fruit, these often stick together and so the effect is of eating a cherry-like fruit with a single seed

Although no specific mention has been seen for this species, the fruits and flowers of many hawthorns are well-known in herbal folk medicine as a heart tonic and modern research has borne out this use. The fruits and flowers have a hypotensive effect as well as acting as a direct and mild heart tonic. They are especially indicated in the treatment of weak heart combined with high blood pressure. Prolonged use is necessary for it to be efficacious. It is normally used either as a tea or a tincture.

Wood - heavy, hard, tough, close-grained. Useful for making tool handles, mallets and other small items.

Scarlet haw, Crataegus pedicellata

Fruit - raw or cooked. A very variable species, especially in its fruit which ranges considerable in size and quality. Up to 20mm long and pear shaped, the flesh is sweet but dry and mealy. We find the fruits of the best forms to have an excellent flavour and juicy texture when fully ripe, but with a hint of bitterness before then.

They are one of the later members of this genus to ripen their fruit.

The fruit can be used in making pies, preserves, etc, and can also be dried for later use. There are up to five fairly large seeds in the centre of the fruit, these often stick together and so the effect is of eating a cherry-like fruit with a single seed. Further information, see the above species.

Crataegus schraderiana

Fruit - raw or cooked. A reasonable size, about 15 - 20mm in diameter. This is one of the nicest tasting fruits of the genus, according to Ken Fern. When fully ripe it is juicy with an extremely pleasant flavour and almost literally melts in the mouth. 

It ripens in late September and hangs on the tree in good condition for at least 4 weeks. The ripe fruit is so soft that it is best eaten fresh from the tree.

The fruit can also be used in making pies, preserves etc, and can be dried for later use. There are up to five fairly large seeds in the centre of the fruit, these often stick together and so the effect is of eating a cherry-like fruit with a single seed. Further information, see the above species.

Crataegus dubrivensus and Crataegus gemosa

More yummy varieties, ripening at a slightly different time.