5044 x 3350 px | 42,7 x 28,4 cm | 16,8 x 11,2 inches | 300dpi
Data acquisizione:
settembre 2009
Ubicazione:
Kent England
Altre informazioni:
Bramley Regarded as the finest culinary apple due to its unrivalled taste and texture after cooking. Bramley has a unique ability to retain its taste during cooking and when cooked its texture becomes wonderfully light and airy. It is only grown in Britain and is available throughout the year. Bramley represent more than 95% of apples sold for home cooking and about the same proportion of all cooking apples grown in UK. History: the variety was grown from a pip of unknown origin by Mary-Ann Brailsford in a cottage garden in Southwell, Nottinghamshire between 1809 and 1813. The original tree still stands. The variety was introduced by Merryweather, first exhibited in 1876 and received a First Class Certificate from the RHS in 1883. Appearance: the shape is flat round and irregular. The skin is bright green to pale green. The flesh is ivory in colour with a slight green tinge in some seasons. The flesh is firm and juicy but it cooks to a moist airy texture. Eating Characteristics: after cooking the variety possesses a strong apple flavour and the texture becomes moist, light and airy but with individual cells retained to provide a superb crunch
