Braeburn apples are one of the most popular varieties of apples. The flavor is both spicy and sweet, making it an excellent choice for eating, baking and preserving. The crisp texture lends itself to both savory and dessert dishes.
In the early 1950s, the Braeburn apple was discovered in New Zealand where it was introduced for commercial sale in 1952. American cultivators began growing the variety In the 1980s.
The name "Braeburn" refers to the William Brothers Braeburn Orchard, which first sold the variety.
The skin of the Braeburn apple is bright orange or red with spots of a yellow undertone. Some apples may have sections of yellow rather than spots.
Braeburns are thought to be a hybrid of Granny Smith and Lady Hamilton apples. However, the discovery of the variety was pure chance and there is no definitive answer to its parentage.
When stored properly, Braeburns can keep for nearly eight months.
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