Season: virtually all year round

The Bramley Seedling, more commonly known as the Bramley Apple, is the most popular cooking apple in the UK today.

It is an irregular, large, flat-round cooking apple, usually green in appearance with stripes of red.  Commercially grown fruit is often plain green as it is picked before the colour develops. When raw the apple often has a more sour taste than other varieties, although once cooked the apple has a much lighter flavour. Slightly bigger than other apples, Bramley apples are distinctively green with a slightly thicker skin than other varities, although it is often the soft flesh of the apple which is eaten instead. The flesh is white, juicy and acidic, with low sugar levels, resulting in a stronger, tangier tasting apple that retains its strong apple flavour when cooked. When boiled the Bramley turns into a frothy pulp, giving it a moist, "melt in your mouth" texture, making it the ideal cooking apple.

The Bramley apple is popular as an accompaniment to many foods both savoury and sweet for example as apple sauce or in a fruit crumble and is demonstrated through the wide range of recipes which are available.