Bramley's Seedling
Cooking Apple

In 1809 (the bicentenary of the Bramley occurs in 2009) Mary Ann Brailsford planted some pips in her garden in Church Street, Southwell, Nottingham. Where she sourced the pips from is a mystery. In 1846 she sold the house, with the apple trees still growing strongly, to a butcher named Matthew Bramley.

In 1856 the apple tree came to the attention of a local entrepreneur and nurseryman, Mr Henry Merryweather. Matthew Bramley agreed to let Henry Merryweather cultivate and sell the apple trees on the condition that that they were named after him. The Bramley apple tree was about to explode into the British apple tree market.

In 1900 a severe storm blew down the original Bramley apple tree in Church Street. With careful attention however it was restored to health and still bears apples to this day.

If you want to buy Bramley's Seedling (Bramley) from our recommended suppliers, then click here.

The fruit has a smooth green skin with some red, and the apples are larger than normal. The taste is decidedly acidic making them ideal for cooking. Possibly their only failing is that they do not retain their shape when cooked as well as some other varieties. However, for some this is not a failing because the cooked fruit has a very agreeable smooth texture.

The apple trees are triploid and partially self-fertile. The fruit will keep well into the spring.

If you visit Southwell, Nottingham in October, watch out for the annual Bramley Apple festival. It celebrates everything to do with this most famous of cooking apples.
 

THE APPLE
Taste	Sharp and juicy. Ideal for cooking.
Skin Texture	Medium thick
Flesh	White, goes to a puree on cooking.
Apple size	Large
GROWING
Flower period	Middle season
Pollination Group	3 (triploid)
Vigour	A strong growing tree
Crop Yield	High
Eating time	October to early March
Tree Shape	Upright then spreads