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Braeburn
Braeburn was discovered as a chance seedling in New Zealand nearly fifty years ago. It's origin is thought to be a cross between Lady Hamilton and Granny Smith, giving the apple an attractive 'bi-colour' which is red with green under-striping. This large variety is one of the premier apples for fresh eating. Braeburn has an exceptionally crisp and juicy flesh, with a rich, full blend of sweet-tart flavour. It is a scrumptious addition to salads, or with mild cheeses, and the apple holds its shape even when cooked. Look for this variety late in the season, beginning in mid-October.

Fruit:
Fruit is medium to large, red striped with an orange red blush on a green-yellow background. The flesh is pale, cream colored, crisp and juicy with a pleasant subacid tart flavor.

Bloom Time:
Mid Season

Bloom Color:
White

Pollination:
Diploid - Requires another variety to pollinate

Fruit Ripening Time:
Late Season, October (South Central PA)

Rootstocks:
EMLA 7A, Semi-Dwarf, Mature Height 12-15ft.
EMLA 111, Semi-Dwarf, Mature Height 18-22ft.

Tree Characteristics:
The fruit hangs well, comes into bearing early and is a heavy producer. Has a tendency toward biennial bearing unless thinned. Trees are nonvigorous and don't do as well on dwarf rootstocks
.

Exposure:
Full Sun

Comments:
Braeburn is an all around great apple for sauces, pies, cider, eating...just about anything.

 

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