Bramley apple

Bramley apple

The Bramley apple is a variety of apple that is particularly popular in the United Kingdom for cooking purposes. It is known for its tart flavor and is often used in apple pie, apple sauce, and other culinary applications.

History

The Bramley apple originated in the early 19th century in Nottinghamshire, England. The first tree was grown from seeds planted by a young girl named Mary Ann Brailsford in 1809. The apples gained popularity when a local nurseryman, Henry Merryweather, began to propagate the tree commercially in the 1850s.

Characteristics

Bramley apples are large, with a green skin that can develop 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 puree, making them perfect for baking and sauces.

Cultivation

Bramley apples are typically grown in temperate climates. They require a pollinator to produce fruit, as they are not self-fertile. Common pollinators include other apple varieties such as Cox's Orange Pippin and Egremont Russet.

Uses

The Bramley apple is primarily used in cooking due to its tartness. It is a popular choice for apple pie, crumble, and tarts. The apple's high acidity and low sugar content make it less suitable for eating raw compared to dessert apples.

Nutritional Information

Bramley apples are a good source of vitamin C and dietary fiber. They are low in calories and contain no fat, making them a healthy choice for various dishes.

See also

• List of apple cultivars
• Cooking apple
• Apple production in the United Kingdom

External links

• Royal Horticultural Society - Bramley's Seedling