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This article is about the apple cultivar. For the Houston region, see Braeburn, Houston, Texas.

The Braeburn is a cultivar of apple that is firm to the touch with a red/orange vertical streaky appearance on a yellow/green background. Its color intensity varies with different varieties. They are known to have a burst of flavor when bitten into.

It is believed to have been discovered as a chance seedling in 1952 by the farmer O. Moran from Waiwhero in the Moutere Hills near Motueka, New Zealand. It was cultivated by the nursery Williams Brothers to export this variety of apple. It is thought to be a cross between Granny Smith and Lady Hamilton. [1] The apple itself is named after Braeburn Orchard where it was first commercially grown.

Braeburn apples have a unique combination of sweet and tart flavour. They are available October through April in the northern hemisphere[2] and are medium to large in size. They are a popular fruit for growers because of their ability to store well when chilled. [3]

Braeburn apples are useful in cooking in that they hold their shape and do not release a great deal of liquid making them ideal for tarts.[4]

Disease susceptibility

  • Scab: high[5]
  • Powdery mildew: high
  • Cedar apple rust: high
  • Fire blight: high

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Written on April 24th, 2012 , Fruits Tags:

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