The Braeburn is a lovely apple, perhaps my favorite. Germany agrees with me - the Braeburn is the best-selling apple there.

This apple was first cultivated in New Zealand, and that's where most of them still come from. They are generally available May through September.

This is usually a green apple, with a dark red blush, which leaves it looking kind of ugly. Inside, though, is crisp white flesh, firm enough to hold its shape and texture when cooked. They're sweet enough to eat raw, but tart enough to be excellent pie apples. Good with cheese. Their flavor is sometimes described as "spicy," but that's nonsense.

This apple's main ecological trouble is a disease - Braeburn Browning Disorder, which is undetectable without cutting open the fruit. Scientists are working round the clock to curb this menace.

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