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Braeburn is a chance seedling from New Zealand's South Island, introduced in 1952.
Uncut, Braeburn may have a faintly cidery perfume. The skin is thin and seems to disappear in the mouth. The flesh is yellow-green to creamy yellow, breaking and crisp in texture. Braeburn offers a complex, sweet tart flavor, with a noticeably aromatic aftertaste.
When cooked, Braeburn turns simpler but doesn't go flat. As sauce it needs little or nothing in the way of added sweetening. Braeburn also keeps well in storage.
Apple descriptions taken from Apples by Roger Yepsen (c.1994 , W.W. Norton & Company)