Braeburn Apples
HISTORY OF THE braeburn apple
The Braeburn apple was discovered by O. Moran in 1952 in Motueka New Zealand in his orchard. While there is no proof of where this variety came from, because the Granny Smith and the Lady Hamilton were the two tree types nearby, these two tree types are contributed to creating the Braeburn apple. This variety of apple was actually named after the Braeburn orchard where it was later commercially grown for export purposes. The Williams Brothers nursery introduced it commercially to Washington State in the 1980s.
ABOUT THE braeburn APPLE
The braeburn apple is well known for its "all-purpose" use and is available in small to medium sizes. The braeburn apple has a light green to yellow background splashed with reddish tones. When you bite in to the crisp braeburn apple you will find a palecream to yellow center.
FLAVOR OF A braeburn APPLE
Braeburn apples are sweet and tart at the same time! They are usually very crisp and have a fall spice taste to them which makes them a favorite during the fall season as the holidays approach. The fall spices that are often used to describe the taste include nutmeg and cinnamon. YUM!
HOW TO USE YOUR braeburn APPLES
The braeburn apple is great for cooking, especially because of its ability to maintain its shape when it is cooked. The reason for this is because it does not lose a lot of its moisture like other apples (due to its thicker skin), so the braeburn apple is very popular in making tarts. The best way to take care of your braeburn apples is in cold storage and they will keep for 3-4 months.