Braeburn

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.