Bramley (apple)

Bramley (apple)

The Bramley apple is a variety of apple that is best known for its use in cooking due to its balance of sweetness and sharpness. The apple was first cultivated in Southwell, Nottinghamshire, United Kingdom in the early 19th century.

History

The Bramley apple was first grown by a young girl named Mary Ann Brailsford in 1809. The original tree, from which all Bramley apples are descended, is still producing fruit over two centuries later. The apple variety was later named after Matthew Bramley, a local butcher who purchased the cottage and garden where the original tree was located.

Characteristics

Bramley apples are large, with a broad round shape and a green skin that often has specks or streaks of red. The flesh is white, crisp and juicy. The flavour is unique, with a balance of sweetness and sharpness that makes it ideal for cooking.

Culinary uses

Bramley apples are primarily used in cooking, and are particularly popular in the United Kingdom for making apple pie, apple sauce, and other apple-based dishes. The apples retain their flavour well when cooked, and their high acid content and low sugar levels produce a stronger, tangier tasting apple after cooking, with a bulkier, fluffier texture than other apple varieties.

Cultivation

Bramley apples are grown in the United Kingdom and Ireland, and are also exported to other countries. The trees are vigorous and hardy, but require good care and attention to produce high-quality fruit. They are usually harvested in October.

See also

• Apple
• Apple pie
• Apple sauce
• Southwell, Nottinghamshire