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Braeburn

Fruit

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.

Recommendations

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.

Origin

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'.

Taste

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.