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Fresh Braeburn Apples are available throughout Tasmania from
May to August, and from cold storage the rest of the year.

Varying from greenish-gold to golden yellow, brushed with muted red highlights, the aromatic Braeburn apple offers a sweet-tart taste and an extremely juicy texture. Some Braeburn apples may be nearly solid red.


The Braeburn apple's sweet-tart flavour can be enjoy fresh, but the high acidity also makes it a choice cooking apple. Fresh, raw apple may be added to green salads, fruit salads or grain salads. Sweeten and spice apple slices, then bake into crisps, crumbles, tarts, cakes, breads and bread puddings.

Apple slices may also be cooked down into preserves and butters,
or pureed into sauces. Pairs well with savoury items as well, such as onions, cabbages and strong herbs. Keep dry and refrigerate until ready to eat or use.

Geography/History of Braeburn Apples: Some fruit researchers claim the apple is native to temperate areas of Asia and Europe but others believe the origin of the domestic apple is uncertain. Discovered as a chance seedling near Nelson, New Zealand in 1952, the Braeburn apple's parentage is thought to have possibly occurred when the Lady Hamilton and Granny Smith crossed paths.


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