Bramley Apple

Bramley Apple Description:

Bramley apples contain high acidity and low sugar, creating a tart, sour, and tangy flavour. When slightly underripe, the apples are notably sour and are primarily used in cooked preparations. Malus domestica is a cultivar of apple that is usually eaten cooked due to its sourness. The Bramley apple story started in 1809 when a young girl called Mary Ann Brailsford from Southwell, Nottinghamshire planted a pip from an apple in the kitchen into a pot. The seed grew into a seedling that was planted into their cottage garden. Nowadays the oldest apple variety widely planted in Ireland is the Bramley’s Seedling, or Bramley for short. This is the apple that we all use (or should use) for cooking.

Health Benefits:

All apples contain manganese, copper and vitamins A, E, B1, B2 and B6, albeit in fairly low amounts. However Bramley apples have relatively high levels of vitamin C and potassium. Vitamin C is crucial for the formation of our blood, bones, muscles and cartilage. It is generally acknowledged that a standard 100g serving of Bramley Apple contains approximately 40 calories, with around 1.6g of fibre and 8-9g of sugar. They are low in fat and sodium.

Nutrition