Fruit

BRAEBURN was introduced in New Zealand in 1952, is of unknown parentage, but is speculated to be an open pollinated seedling of Lady Hamilton. Red striped with a red blush on a yellow background, the pale cream-colored flesh is crisp and juicy, breaking off cleanly in chunks when eaten. Flavor has a sweet-tart balance. Truncate in shape, it tends to grow more elongated in colder regions. The tree grows vigorously until it fruits, and then growth becomes moderate. The tree branches heavily from the central leader; therefore, the dominance of the central leader must be maintained by removal of many of the top third tree limbs. It is a heavy bearer that comes into bearing early. Proper thinning and pruning can control the tendency toward biennial bearing. It is ready to harvest about 180-185 days after full bloom. The tree is one-quarter or smaller at maturity than a Gala or Fuji on the same rootstock. It is susceptible to scab and mildew, also fireblight, bitter pit and sunburn. There is little preharvest drop. An excellent dessert fruit, it is suitable for culinary use and can be used for little-sugar or no-sugar applesauce. Ripens in October before Fuji.