Malus domestica 'Braeburn'
fruitBraeburn is the crisp sweet-tart apple discovered as a chance seedling in New Zealand in 1952, with a refreshing balance of acidity and sugar that carries spicy notes of cinnamon, nutmeg, and citrus. The variety holds its shape under heat, which is why Braeburn is the chef-preferred apple for pies, tarts, and baked dishes that need apple chunks to stay intact.
Sun
full sun
Water
Every 5 days
Harvest
~24 months
to first harvest
Difficulty
medium
Lifecycle
perennial
Comes back every year
Spacing
12-15 ft (semi-dwarf)
Planting Depth
Graft union 4 in above soil
Soil pH
6.0-7.0
Soil Type
Rich, well-draining
Hardiness Zones
Zones 5 – 8
When to Fertilize
Early spring before bud break
Fertilizer
Compost; balanced 10-10-10 only if growth is weak
Plant in full sun on well-drained loam in zones 5 to 8. Set the graft union 4 in above soil. Braeburn needs a long warm season for full color and flavor development; in cooler zones the variety still bears but the fruit lacks the deep coloring. Cross-pollination is required: Gala, Granny Smith, and Fuji all work. Train to a central leader; prune in late winter. Thin clusters early for size.
Direct sow
Apr 15
Projected first harvest
Oct 7 · Year 3
Year 1
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Rake fallen leaves, prune for airflow; sulfur in wet years
Pheromone traps, bag fruit, pick up drops
Avoid heavy nitrogen; prune blighted shoots 12 in below cankers and disinfect tools
Kaolin clay at petal fall; collect early drops
Braeburn ripens in late October in the Northern Hemisphere (mid-March to early April in New Zealand). The orange-red blush deepens against a yellow-green background as fruit matures. Pick when the seeds inside are dark brown and the fruit gives a slight twist-and-lift release from the spur. Refrigerate near 33F; properly stored Braeburn keeps 3 to 4 months without softening.
About 52 calories per 100 g with 2.4 g fiber, 5 mg vitamin C, and 107 mg potassium. Braeburns higher acidity slows the blood-sugar response compared to sweeter dessert apples, and the variety holds its vitamin C better than most through extended storage.
Eat the flesh, not the seeds. Apple and pear seeds contain amygdalin, a cyanide-releasing compound. Swallowing a seed or two is harmless, but do not deliberately eat or crush the seeds or cores in quantity.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.
Year 2
Year 3