The most distinguishing characteristic of the Braeburn apple, especially in comparison to its chief competitors, the Golden Delicious and the Granny Smith, is its richer and more complex flavor. Originating in New Zealand during in 1952, the Braeburn has become one of the most important commercial apple varieties, arguably the benchmark apple variety against which all other commercial varieties should be measured. It is crisp, without being hard, and very juicy. The overall flavor is sharp and refreshing but with a good balance of sweetness, but not too much so. The Braeburn is named after Braeburn Orchards, where it was first grown commercially. It is generally thought to be a seedling of a variety called Lady Hamilton. Although the other parent cannot be verified, it is believed to be the Granny Smith. Considering the timing and location of the discovery, it’s a distinct possibility. A multi-purpose apple, its sweet-tart flavor of the Braeburn apple mellows just slightly when cooked. They can be slow cooked and pureed to make sauces, jams and preserves. Braeburn apples hold their shape well when cooked as well.
Good choice for eating out of hand or in salads Good choice for baking
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Photograph by Brian Arthur.
Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.