Braeburn apples have a high impact flavour, its an excellent combination of all the best qualities an apple can have. The crisp, aromatic Braeburn blends sweetness and tartness just right for eating raw as well as being delicious in salads and can be used for baking and cooking. Its peel has a green-yellow undertone with hints of red. Braeburn was discovered as a chance seedling near Nelson, New Zealand in 1952. It was first imported into South Africa in the mid seventies.
In the Kitchen
Use in salad
strong cheese and salad leaves, with a piquant or slightly bitter flavour such as radicchio or lolla rossa, and peppery herbs like watercress and rocket
Savoy cabbage or red cabbage, radishes and fennel seeds with balsamic vinegar or cider vinegar
chicken breast fillets with peppery salad leaves, piquanté peppers or grainy mustard, or horseradish cream.
Mix diced apple with spring onions, breadcrumbs, cottage cheese, sultanas and sage as a filling for the cavity or under the breast skin of baked or fried turkey or chicken.
Good for apple confectionery, for example, apple pies and puddings and apple dumplings (apples baked in pastry).
Fry apple rings or slices in unsalted butter as a side-dish, with a creamy chicken and mushroom dish. Add a dash of Calvados and garnish with fresh sage leaves.