Braeburn Apple

Short intro (for readers): A classic New Zealand apple prized for its crisp bite and complex sweet‑tart flavor with warm spice notes. Reliable for snacking and superb for baking because it holds its shape.

SEO title: Braeburn Apple: Taste, Uses, Season, Storage, and Nutrition
Meta description (120–155 chars): Meet the Braeburn apple—crisp, sweet‑tart, and aromatic. Learn origin, flavor, best uses, season, storage, handling, and nutrition.

Overview

Style: Balanced sweet‑tart • aromatic, spicy
Best for: Fresh eating, pies & tarts, crisps, sautéing/roasting
Harvest (N. Hemisphere): Mid‑ to late‑season (Oct–Nov)
Storage: Excellent keeper; handle correctly to avoid internal browning

Origin & History

Braeburn was discovered as a chance seedling in the early 1950s near Motueka, New Zealand, and first picked around 1952 at an orchard called Braeburn. It spread quickly through New Zealand and then to Europe and North America in the 1980s–90s. Parentage (DNA): ‘Delicious’ × ‘Sturmer Pippin’; Lady Hamilton is a sibling (per 2020 DNA pedigree research). Today it’s a foundation dessert‑and‑baking apple grown widely in temperate regions.

Appearance

Medium to large fruit with an orange‑red to crimson striping over a green‑yellow background. Flesh is cream‑colored, firm, and dense—built for crunch and for holding structure during cooking.

Flavor & Texture

Signature sweet‑tart balance with lively acidity and layered notes often described as honey, citrus, and baking spices (cinnamon/nutmeg). Texture is crisp and juicy without being watery; the finish is clean and aromatic.

Best Uses

Fresh eating: Big crunch and bright flavor.
Pies & tarts: Holds shape; delivers spice‑friendly acidity—excellent solo or blended.
Crisps & cakes: Adds structure and fragrance; great in muffins and upside‑down cakes.
Savory: Sautés or roasts well with pork, chicken, squash, sweet potato, or onions.
Cider: Adds acidity and aroma to dessert‑apple blends.

Season & Availability

Northern Hemisphere harvest is typically October–November; Southern Hemisphere harvest is March–April. Thanks to controlled‑atmosphere storage, quality fruit is commonly available late fall through spring.

Storage & Handling

At home: Refrigerate in the crisper at 32–36°F (0–2°C), high humidity. Enjoy within 3–4 weeks for best texture.
Quality tips: Choose heavy, firm fruit with vivid red striping and minimal greening. Avoid fruit with soft spots or dull, greasy skin.
Grower note (context): Braeburn is an excellent keeper but can develop internal browning/CO₂ injury (“Braeburn browning disorder”) under high‑CO₂ storage; careful CA protocols (cool temps, low CO₂) maintain quality.

Nutrition (per 100 g, apple with skin)

~52 kcal • ~14 g carbohydrate • ~2–3 g dietary fiber • ~4–5 mg vitamin C • ~100 mg potassium. Balanced flavor comes from higher acidity rather than unusually high sugars.

Buying & Pairing Tips

Buy: Firm, weighty fruit with bright red striping over yellow‑green.
Pair with: Cheddar, Manchego, Gruyère; walnuts or pecans; cinnamon, cardamom, ginger; lemon or orange zest; maple or honey.

Fun Fact

Apple Inc. named its investment subsidiary Braeburn Capital after this variety.

Quick Facts

Origin: Motueka, New Zealand (c. 1952)
Parentage (DNA): ‘Delicious’ × ‘Sturmer Pippin’ (Lady Hamilton is a sibling)
Flavor: Sweet‑tart, aromatic, spice‑toned
Texture: Firm, crisp, juicy
Best for: Snacking, pies & tarts, crisps, sautéing
Harvest: Mid‑/late‑season (Oct–Nov, N. Hemisphere)
Storage: Excellent keeper; manage CO₂ to avoid internal browning

Optional Blocks for Your Page

Tasting Notes (callout box):
Lively sweet‑tart bite with cinnamon‑like spice and a crisp, dense texture that holds up in the oven.

Best Uses (bullets): Fresh eating • Pies & tarts • Crisps & cakes • Sautéed/roasted sides • Cider blends

Kitchen Tip: For a high‑contrast pie, blend Braeburn with Honeycrisp or Granny Smith—you’ll get structure, aroma, and a bright sweet‑tart finish.