The Braeburn is a crisp apple with a flavor that is both spicy and sweet.
It is easy to store, and it is good and wonderful for baking because it maintains its shape even while it is being cooked.
It is not always easy to decide which apples from the variety offered at your neighborhood grocer or supermarket should accompany you on your trip to buy fruit for your home.
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There is nothing more disappointing than getting home and biting into an apple that is tasteless and powdery, so here are some things to keep an eye out for when selecting your fruit.
When you pick up the apple, you should feel that the skin of the fruit is firm to the touch.
Be sure to inspect the quality of the fruit carefully and try to steer clear of any bruises or other telltale signs of decay.
Consider the scent that is present.
Those that have a more prominent aroma are typically crisper and more flavorful than those with a weaker aroma.
This is a subject that generates a great deal of discussion and debate amongst members of the family.
Which comes first, the fruit bowl or the refrigerator when it comes to your apples?
According to seasoned orchardists, the refrigerator is the optimal environment for preserving the quality of apples after harvest.
Because of the cool temperatures, your product will retain more of its juiciness, crispness, and freshness for a longer period of time.
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Apples have the ability to easily absorb the smell of other foods, and the last thing anyone wants to do is bite into an apple that tastes like onion.
To avoid this unpleasant experience, keep your apples away from pungent foods such as onions and garlic.
Because it's true that "one bad apple can spoil the bunch," you need to make sure that you sort through your apples on a regular basis and throw away any produce that's been damaged or has gone bad.
If you're going to the effort of cooking an apple pie or crisp, then you might as well use the best apple possible.
You probably haven't given much thought to the fact that different apple kinds each have their own special use in the kitchen, but you should.
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Some apples turn to mush when cooked, which is not what you want when baking a pie, so preserve those for applesauce or eat them raw.
Others can be a little too sour to eat on their own, but if you sauté or bake them in a recipe with a little sugar added, they'll create a delightful dessert.
Apples of the Cortland and Braeburn varieties are also rather popular as suitable substitutes for Granny Smiths.
The average size of a Cortland apple is on the smaller side, but if you're prepared to put in a little extra effort, the sweet and sour flavor of these apples works wonderfully in baked pastries and even savory recipes.
Since Braeburn apples are linked to Granny Smith apples, you should give this kind a shot even if you don't want to experiment with anything that's very different from what you're used to.
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The primary distinction between the two is that Braeburn apples are slightly sweeter than Granny Smith apples; hence, you should go for Braeburn apples if you find Granny Smith apples to be a touch too sour for your preferences.
Experimenting with apples of different varieties is a fun and tasty way to change things up in your standard apple pie recipe, provided that you choose apples that will maintain their form in the oven.
When I make apple crumble, my go-to apples are Braeburn, and I highly recommend them.
