History: Bramley's Seedling was first planted in the UK in 1809 by Mary Ann Brailsford-Trump and was later named after the butcher who bought the property. Long considered the definitive British cooking apple, Bramley's Seedling is celebrated with its own festival, a plaque, and a commemorative window that was installed on its 200th anniversary. The original tree is still growing where it was planted over 210 years ago.
Why We Grow It: With its strong flavour and acidity, this apple is hard to beat when used for cooking, although the fruit doesn't hold its shape as well as other varieties. The fruit is large, greenish-yellow with orange flush and broad red stripes and store all winter. The trees are quite hardy and heavy croppers.
Canadian Hardiness Zone: 4
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions, avoid planting anywhere that floods for more than two weeks in the spring. Generally quite adaptable to different soil conditions.
Growth Habits and Disease Resistance: Partial tip-bearing, vigorous growth but slow to bear fruit which it tends to produce every other year in heavy crops. Susceptible to bitter pit and slightly susceptible to scab, but resistant to brown rot.
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Triploid, requires two pollinators of different non-triploid apple varieties that bloom around the same time
Flowering Time: Middle
Ripens: Early October
Storage: Keeps until June when stored in cold storage
Recommended Use: Cooking, cider
- Class: Sharp
- Sugar: Low, SG 1.040
- Acidity: High, TA 1.1 g/L
- Tannins: Low, 0.9 g/L
- Juice Yield: 253 mL/lb
- Recommendations: Mainly used to raise acidity in cider blends
Size including roots:
- 1 year grade 100-200 cm whip
- 2 year grade 100 cm+ with 3 or more branches, 30 cm or more
- B grade less than 100 cm
*Information based on Claude Jolicouer's The New Cidermaker's Handbook and Washington State University's Cultivar Performance Gallery