Bramley's Seedling apples, British Columbia, Canada
Cultivar
Bramley's Seedling
Origin
Southwell, Nottinghamshire, England, UK, 1809[1]
Malus domestica (Bramley's Seedling, commonly known as the Bramley apple, or simply Bramley, Bramleys or Bramley's) is an English cultivar of apple that is usually eaten cooked due to its sourness. The variety comes from a pip planted by Mary Ann Brailsford. The Concise Household Encyclopedia states, "Some people eat this apple raw in order to cleanse the palate, but Bramley's seedling is essentially the fruit for tart, pie, or dumpling."[2] Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy.
^National Fruit Collection, retrieved 11 November 2015
^The Concise Household Encyclopedia (ca. 1935), Amalgamated Press Ltd, London
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