Braeburn Apple

Malus domestica Borkh

The ‘Braeburn’ apple is a chance seedling from the ‘Lady Hamilton Apple’. it was discovered by a farmer, O. Moran, in Waiwhero, Moutere Hills, near Motueka, New Zealand. The apple was then cultivated by the Williams Brothers Nursery. (Wiki)

The apple is named after Braeburn Orchard near Motueka, where it was first commercially grown.

Braeburn apples have a spicy, sweet and tart flavour, with a hint of pear and cinnamon.

The flesh is white to cream-pale yellow

The apples are medium to large in size and are bicolour with red to deep red colour with yellow green.

What are Braeburn apples best used for?

Braeburns are excellent for cooking because they hold their shape and do not release a lot of liquid during cooking. They retain moisture without falling apart and they carry other flavours really well.

They are excellent for tarts, pies and galettes, because they don’t collapse and turn mushy when baked.

They can be diced and added to muffins, pancakes and quick breads.

Since they’re slow to brown when cut they can be used in salads, sandwiches and cheeseboards.

The apples can also be slow-cooked and pureed to make sauces, jams and preserves. Braeburns are also great for preserving and canning with a bit of cinnamon.

They can also be eaten fresh.

Storage of Braeburn Apples

They have the ability to store well, when chilled so should be stored in the fridge crisper and kept very cold but below freezing.

Season for Braeburn Apples

Late fall to early spring

How Many Apple Varieties are there?

There are almost seven thousand five hundred cultivated varieties of apples worldwide and the USA alone, has two thousand five hundred. (The Wellness Encyclopedia of Food and Nutrition)