The Bramley apple hails from Nottinghamshire UK.  A young girl called Mary Ann Brailsford who lived in  Southwell, Nottinghamshire is believed to have sown some apple pips in her garden between 1809 and 1813 one of which which grew into the first Bramley apple tree.  Unfortunately, it isn't known from where she got the original pips, however the nature of sowing seed from fruit is that they often don't mirror the original plant so it is safe to say that the original fruit from where she took the pip bore little resemblance to today's Bramleys.

By 1837 the tree was bearing its first fruit and in 1846 Matthew Bramley, a local butcher,  bought the cottage complete with garden and tree. It was whilst he was there that a local nurseryman called Henry Merryweather recognised the commercial potential of the fruit and asked if he could take cuttings from the tree which would reproduce true to type specimens. Mr Bramley agreed, with the provision that the apples should be named after him.

The apples are traditionally prized for their cooking abilities, although also have great health benefits and traditionally grown in the UK.

The acid/sugar ratio and firm structure in Bramley apples prove best for cooking in both sweet and savoury dishes, chutneys and sauces.  Bramley apples are a powerful source of antioxidants, vitamin C, a good source of fibre, and potassium and will also contribute to government guidelines of 5 fruit and vegetables a day.

Bramleys are at their best now although available all year round. Good-quality Bramley apples will be firm with smooth, clean skin and have good colour for the variety, which is a green and may have some hint of yellow or pink blush. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
 
To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to -2.5 degrees Celsius. In general, prepare the fruit by coring, peeling then cutting into slices.

Top Tip: Sprinkling with lemon juice prevents them going brown. Remember the fruit is very sharp, so care should be taken to add sufficient sweetener to compensate in dessert dishes.

Recipe Suggestions:

Pork and Bramley Patties

Bacon and Bramley Sandwiches

Bramley and Butternut Squash Soup

Bramley and Cheese Risotto

Chicken and Bramley Salad

Bramley and Rhubarb Crumble

Spiced Bramley and Sultana Strudel

Sticky Toffee Bramley Pudding