Bramley apple

Bramley apple is a variety of apple that is primarily grown and consumed in the United Kingdom. It is renowned for its unique, tangy flavor and its suitability for cooking purposes. The Bramley apple is named after Matthew Bramley, a butcher from Southwell, Nottinghamshire, who first discovered the apple tree in his garden in 1809.

History

The first Bramley apple tree was grown from a pip by a young girl named Mary Ann Brailsford in 1809. The tree was later sold to Matthew Bramley in 1846, hence the name 'Bramley's Seedling'. The original tree is still bearing fruit after over 200 years.

Characteristics

Bramley apples are large and have a distinct green skin that can sometimes have specks of red. The flesh is white, and the apple has a sharp, tangy taste. It is a triploid variety, meaning it has three sets of chromosomes. This makes it larger and more acidic than most other apple varieties.

Culinary Uses

Bramley apples are popular for cooking due to their balance of sweetness and acidity. They are often used in dishes such as apple pie, apple sauce, and apple crumble. When cooked, the apples become fluffy and tangy, making them ideal for baking and making desserts.

Cultivation

Bramley apples are primarily grown in the United Kingdom, particularly in the counties of Kent, Herefordshire, and Worcestershire. They are harvested in the autumn and can be stored for up to three months.

See Also

• Apple
• Cultivars of apple
• Cooking apple
• Apple pie
• Apple sauce
• Apple crumble

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