Bramley apple

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Crimson Bramley on tree, National Fruit Collection (acc. 1941-026)

Brimley Apples

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Bramley apple.jpg

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The Bramley apple is a cultivar of apple (Malus domestica) that is particularly popular in the United Kingdom for cooking purposes. It is known for its large size, tart flavor, and high acidity, which makes it ideal for baking and cooking.

History

The Bramley apple originated in Southwell, Nottinghamshire, England, in 1809. The first tree was grown from pips planted by a young girl named Mary Ann Brailsford. The tree was later purchased by a local butcher named Matthew Bramley, who allowed the apples to be sold under his name. The original tree still exists and continues to bear fruit.

Characteristics

Bramley apples are large, green apples with a red blush. They have a firm texture and a high acid content, which makes them ideal for cooking. When cooked, they break down to a smooth purée, making them perfect for pies, crumbles, and sauces. The high acidity also means they retain their flavor well when cooked.

Cultivation

Bramley apples are typically grown in temperate climates and are particularly well-suited to the climate of the United Kingdom. They require a pollinator to produce fruit, as they are not self-fertile. Common pollinators include Granny Smith, Cox's Orange Pippin, and Discovery.

Uses

Bramley apples are primarily used for cooking due to their tart flavor and ability to retain their shape and flavor when cooked. They are commonly used in apple pie, apple crumble, and apple sauce. They can also be used in savory dishes, such as pork with apple sauce.

Related Pages

• Apple
• Malus domestica
• Apple pie
• Apple crumble
• Southwell, Nottinghamshire