Why you should be excited

Braeburn is a New Zealand apple credited with being at the forefront of a return to interest in apple flavour.

The story of Braeburn

Here's a popular commercial apple variety that we're happy to include in our orchard - in very small numbers, of course - despite the fact that it's a 'mainstream' apple.

Why? Because it's an apple of excellent quality and because it was at the vanguard of a shift of commercial apple production back to eating-quality after too many decades of focus almost entirely on how an apple stored and how it looked in grocery store bins.

After being stuck on a diet of Red Delicious, Golden Delicious, Granny Smith and few others, consumers spoke clearly through the popularity of Braeburn, telling the industry that people really do want apples that taste good and maybe even offer their taste buds a modicum of complexity. How they look on display matters, but it doesn't trump eating quality. At least not anymore.

Braeburn has both to offer and its commercial success opened the door to Honeycrisp, Pink Lady (which we grow as Cripps Pink) and many more.

Braeburn Facts

Its origins

Discovered near Motueka, New Zealand in 1952.

Flavour, aroma, texture

The yellowish flesh is aromatic, crisp and juicy, providing a wonderfully balanced flavour that is both sweet and tart.


This pretty apple has red and orange stripes over a yellow-green background.

When they’re available

Very late season (usually in November).

Quality for fresh eating

Very good.

Quality for cooking

Mainly used for fresh eating.

Quality for cider

Not particularly known for use in cider, but could be useful in providing bulk to blends.

Keeping ability

Very good (about 4 months when kept refrigerated).