Flavor: Mildly tart and very crunchy
Approximate Ripening: Mid-late October
Uses: Eating, cooking
Trivia: Braeburn originated at Braeburn Orchards in New Zealand in the 1950s. It is generally thought to be a seedling of Lady Hamilton and a second apple that might be Granny Smith.
Notes: Braeburn carries enough crispness to produce an audible snap on each bite. That snap comes with a rush of sharp tartness blended with a little sweetness and a little pear-drop aftertaste. Stores well, but Braeburn is arguably at its best shortly after picking.