Bramley Apple Apples & Pears Get Fresh & Fruity

Bramley Apple

Class 1 - Great Britain

  • £0.69
  • Save £0.06

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This product is classified as Class 1 - Great Britain is the country of origin.

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Braeburn apple

Braeburn apple that is firm to the touch with red and orange vertical streaks. They have a burst of flavour when bitten into. Braeburn apple has a unique sweet‚“ tart flavour, with pale cream coloured firm juicy flesh. It is a great eating apple and also ideal for use in pies, apple crumbles, salads and sauces.

Buyer's guide

Including Braeburn, Around 2,300 kinds have been bred in Britain, of many different colours, shapes, textures and tastes, and a revival in heritage varieties means there are more types available in good greengrocers, farmers' markets and farm shops, as well as in some supermarkets. The flavours of traditional apples range greatly, from the freshly fragrant with hints of strawberries to the full-bodied, nutty and spicy types that come later in the season.

There are two types of apples: eating apples and culinary (cooking) apples. Eaters are sweeter, with the most interesting flavour, as their sugars are balanced by an edge of acidity. They hold their shape well in cooking, making them the best choice for a French apple tart, a tart Tatin or other continental 0k out apples that are firm, with smooth and unblemished skin.

Early varieties, such as Discovery, Beauty of Bath and Worcester Pearmain, ripen in late summer and tend to be brightly coloured - sometimes with red blushing into their flesh - sweet, juicy and with a natural waxiness.

Midseason fruit, such as Lord Lambourne and Peasgood Nonsuch, are harder-skinned, with firmer fresh and will keep for longer.

The late-season apples, such as Ashmead's Kernel, Blenheim Orange, Cornish GillyFlower, D'Arcy Spice and Pitmaston Pine Apple, are very rich in flavour, often drier in texture and more likely to be russeted (slightly or entirely rough on the skin).


Apples store well for months if unblemished. Wrap each one in dry newspaper and then place in a single layer in the bottom of a wooden crate or shallow cardboard box. Place in a cool, dry, dark, airy place. Check them regularly and immediately throw out any that have rotted. As a rule, the later an apple ripens, the longer it will keep.


Pair caramelised apple slices with fatty meats such as pork to offset the richness, or bake them into any number of pies, tarts and puddings with a touch of cinnamon. Braeburn

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