Fruit ripening time: April
 
In England, Bramley’s Seedling is considered the definitive cooking apple. A very popular apple with a rich history, it is still widely cultivated and highly sought after. The high acidity and strong flavour will lend well to any apple dish, and Bramley’s will cook to a light and fluffy puree.
 
Bramley’s apples are large, slightly bigger than a Granny Smith. Their colour is a vivid green skin with a red-brown blush on the sunny side. The flesh is creamy-white and firm, and as expected for a cooking apple, is very tart and acidic.
 
A very vigorous apple tree, which is easy to grow and is a good, heavy bearer. 
 
A partial tip bearer. Good resistance to black spot. 
 
Uses: One of the worlds best cooking apples. Used in pies and crumbles, sauces and chutneys. A useful addition to cider. Can be eaten fresh, as a palate cleanser. Excellent storing properties when refrigerated.
 
Pollinators: Akané, Belle Cacheuse, Braeburn, Bonza, Cleopatra, Cornish Aromatic, Cox’s Orange Pippin, Cripps Pink, Democrat, Fuji, Fryburg, Gala, Geeveston Fanny, Golden Delicious, Granny Smith, Jonathan, Kingston Black, Lady in the Snow, Laxton’s Fortune, Prince Alfred, Red Delicious, Sturmer, Worcester Pearmain, Yarlington Mill, and white flowering Crabapples.
 
Flowering Group 3 and a TRIPLOID variety, producing no viable pollen itself and requiring pollination from 2-3 different pollinators.