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Apples, Braeburn EACH
Braeburn apples are known as an all-purpose apple and are valued for their strong flavor.
Braeburn apples represent a new era of apple cultivation as they are one of the first modern varieties created that can match the strong flavors of the classic apple cultivars. They have become one of the top apples produced in Washington state and New Zealand today and are easy to grow, can ship without damage, and store well. Braeburn apples are also one of the first bi-colored varieties which marks a shift to the modern-day market as this characteristic is considered visually more appealing to buyers than the classic solid colors.
The fresh apples will keep 3-6 months when stored in a cool, dry, and dark place. Avoid storing your apples near onion or potatoes. They'll readily absorb the flavor of other foods and could ripen prematurely.
Store your apples in a cool basement, garage, shed, fruit cellar or refrigerator. The ideal storage temperature is 30-32°F with 90 percent humidity. Apples are likely to suffer freeze damage if the temperature dips below 30°; and will ripen quickly, if the temperature rises above 40°, so do your best to match these conditions.
Braeburn apples are best suited for both raw and cooked applications such as baking and roasting. When raw, the apples can be sliced and added to salads and sandwiches or served on a cheese board or fruit platter. The sweet-tart flavor of the Braeburn apple mellows just slightly when cooked and will compliment both sweet and savory preparations. They can be roasted along with root vegetables, sautéed and served atop pork, or slow cooked and pureed to make sauces, jams, and preserves. Braeburn apples hold their shape well when cooked. They can be baked into pies, crisps, tarts, cakes, and galettes or hollowed and stuffed to make baked apples. Chopped Braeburn apples will also add sweetness and texture to bread, pancakes, and muffins. Braeburn apples pair well with cheese such as gouda and camembert, cinnamon, and salted caramel.
Braeburn apples are a good source of fiber, vitamins A, and C, and contain trace amounts of boron and potassium, most of which are located in the apple's skin.