Braeburn Apple
The Braeburn originated as a chance seedling in New Zealand in the 1950s and has become one of the most widely grown apple varieties in Europe. It is prized by cooks and chefs for its complex, well-balanced flavor — a genuine sweet-tart with aromatic spice and pear notes that give it more depth than most commercial apples. It performs excellently both fresh and cooked.
Braeburn has a complex, aromatic flavor profile — sweetness and tartness are genuinely well balanced, with underlying notes of spice, pear, and mild vanilla. The flesh is firm, dense, and very crisp with a satisfying snap. The acidity is higher than Gala but lower than Granny Smith.
The skin is an attractive blend of green, yellow, and red-orange striping. The flesh is very slow to brown after cutting — excellent for salads and presentations.
Fresh Eating
One of the most flavorful fresh-eating apples — the complexity rewards those who pay attention to flavor.
Baking
Holds its shape well and the acidity prevents cloying sweetness in baked goods — excellent in pies, crumbles, and tarts.
Cider Making
Highly regarded for cider production — the spice notes and acidity contribute complexity to both fresh and fermented cider.
Cooking with Meat
The tartness and spice notes make Braeburn an excellent cooking apple for pork, duck, and game dishes.
Braeburns store well — refrigerated, they keep 3–4 months with good quality. They are available from October through spring in most markets. The firm flesh holds up well over time without becoming mealy.