Bramley Apples produce the most popular cookers. These are great big, flat-bottomed apples, usually with a rusty coloured, striped flesh. The white flesh is the most acidic of British cooking apples which is one of the reasons why a raw Bramley apple contains about 2.5 times more vitamin C than the average apple. Bramley Seedlings have a distinctive, sharp flavour that mellows with storage so that by spring they are almost tart dessert apples. Freshly picked, they juice very well indeed and mixed with other apple varieties, make an excellent apple juice ideal for the breakfast table.
Sweetness Chart 1