Braeburn apple

Uses: eating and baking Origin: New Zealand

The Braeburn originated in New Zealand in the late 1940s and was introduced in the U.S. in the early 1980s. One of the most flavorful apples in the world, they offer a sweet-tart flavor with a noticeably aromatic aftertaste.

Braeburns have a sharp, crisp flavor; high in both sugars and acidity. The flesh is yellow-green to creamy yellow, breaking and crisp in texture. Doesn’t brown quickly when cut, making it excellent for salads. Makes a great sauce with no added sweetening. In Australia, Braeburns are used to make apple-sauce for diabetics. They ripen in October or November.