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The apple is elongated, medium-sized to large and cylindrical, and has a smooth bright golden yellow skin. It has a scarlet to dark red colour with a striped tinge.


It is a very versatile and extremely tasty apple which is ideally suited both for eating fresh and for baking and cooking. Thanks to the high vitamin C content, Braeburn turns brown very slowly after it has been cut open.  

Production Area

Braeburn is mainly cultivated in the lower parts of Val Venosta.


Braeburn was discovered in 1952 as a random seedling in a fruit growing company in New Zealand. The parent varieties are probably 'Lady Hamilton' and 'Cox Orange'.


Braeburn has a refreshingly fruity and aromatic taste with a pleasant sugar-acid ratio and a firm bite. The flesh is crunchy and very juicy.