Braeburn Apples are one of the most popular eating apples, and are wonderful when baked

Braeburns are sweet with a hint of tart, and a firmness that stores well. These traits plus the fact that they bake well have made them a very versatile apple.

Scientific Binomial Name: Malus domestica

Cultivar: Braeburn

Selection Information

Usage:

An ideal dessert apple fresh or baked, add Braeburn's spicy-sweet flavor to cobblers, tarts, cakes & pies.

Selection:

A Good-quality Braeburn apple will be firm with smooth, clean skin and have good color for the variety. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.

Storage:

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5°F.

Avoid:

Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

Seasonal Information

Fresh Braeburn apples are available from Washington from September through November while cold storage product is available the rest of the year.

Braeburn Apple Nutritional Information

Nutrition Facts

Serving Size: 1 medium apple (154g)

Amount Per Serving

Calories 80 Calories from Fat 0

% Daily Value*

Total Fat 0 0%

Saturated Fat 0g 0%

Trans Fat

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 22g 7%

Dietary Fiber 5g

Sugars 17g

Protein 0g

Vitamin A 2% Vitamin C 20%

Calcium 2% Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Braeburn Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.

Apple Tips & Trivia

Braeburn Apples are thought to be a cross between Granny Smith and Lady Hamilton.
Braeburn Apples are named after the orchard where they were first grown commercially.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.