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Bramley's Seedling Apple Scionwood (Spring 2021)


A highly acidic heirloom baking apple treasured in British cooking. Also known as Bramley, Bramley's, Bramleys.

Bramley's, or "Bramley" produces a vigorous, spreading tree that is highly resistant to apple scab. It is a heavy and regular cropper, ripening in early to mid-October in upstate NY, and it is also a partial tip bearer. As a triploid Bramley should not be used as a pollenizer, and it will require two diploid trees for full fertility. Although it is hardy to zone 4, the buds and blossoms are rather frost susceptible and it will have greater success when cultivated in zones 5 and higher.

In 1809 a young woman named Mary Brailford planted a handful of apple seeds, one of which thrived and grew into the first Bramley tree. The fruit produced by this tree was a huge, flattish green apple streaked with red, which by 1900 had become a favorite culinary apple in Britain and Ireland. The thick skin gives way to firm, juicy, creamy yellow flesh. In contrast to Calville Blanc (the culinary apple of France), Bramley is valued for the melting, binding quality of its flesh when cooked down. The resulting pulp is fluffy and light, and it has an outstanding tangy flavor. Although the juice is somewhat one dimensional, the high acid content also lends itself to cider blending. Bramley stores well, but it does tend to develop an unappealing greasy skin quite quickly. (From WSU: Tannin (percent tannic acid): 0.09; Acid (percent malic acid): 0.11; pH: 3.12; SG: 1.045; oBrix 11.2.)

The original tree that Mary planted was blown over by a storm in the early 1900s, but fortunately a branch took root and survived. The tree can be seen at 75 Church Street, Southwell, Nottingham, where an annual Bramley Apple Festival is celebrated every October. Bramley apples from County Armagh in Ireland have been granted Protected Geographical Indication status within the European Union.

Volume Pricing

Premiums are included in the following prices if applicable. These prices are for regular scion. Add $1 for clean scion.

Quantity Bramley's Seedling Apple Scion
1 $12.00
2-5 $7.00
6-10 $6.00
11-99 $5.00
100+ $4.00

Order Your Scions

Select clean or regular:

$13.00 ea.

This is the full retail price for orders of 1 scion. You can get these scion for as low as $4.00 each – see Volume Pricing above. More about Pricing & Grading.

10 in stock
Quantity
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Clean vs Regular

Clean = virus-free in lab tests, suggested for grafting with some of the Geneva rootstocks, especially G.16 and G.935. Regular = may contain one of the common latent viruses; this is not usually a problem and can be used with most rootstocks.

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Bramley's, or "Bramley" produces a vigorous, spreading tree that is highly resistant to apple scab. It is a heavy and regular cropper, ripening in early to mid-October in upstate NY, and it is also a partial tip bearer. As a triploid Bramley should not be used as a pollenizer, and it will require two diploid trees for full fertility. Although it is hardy to zone 4, the buds and blossoms are rather frost susceptible and it will have greater success when cultivated in zones 5 and higher.

In 1809 a young woman named Mary Brailford planted a handful of apple seeds, one of which thrived and grew into the first Bramley tree. The fruit produced by this tree was a huge, flattish green apple streaked with red, which by 1900 had become a favorite culinary apple in Britain and Ireland. The thick skin gives way to firm, juicy, creamy yellow flesh. In contrast to Calville Blanc (the culinary apple of France), Bramley is valued for the melting, binding quality of its flesh when cooked down. The resulting pulp is fluffy and light, and it has an outstanding tangy flavor. Although the juice is somewhat one dimensional, the high acid content also lends itself to cider blending. Bramley stores well, but it does tend to develop an unappealing greasy skin quite quickly. (From WSU: Tannin (percent tannic acid): 0.09; Acid (percent malic acid): 0.11; pH: 3.12; SG: 1.045; oBrix 11.2.)

The original tree that Mary planted was blown over by a storm in the early 1900s, but fortunately a branch took root and survived. The tree can be seen at 75 Church Street, Southwell, Nottingham, where an annual Bramley Apple Festival is celebrated every October. Bramley apples from County Armagh in Ireland have been granted Protected Geographical Indication status within the European Union.


The Fruit

Fruit Type

Category: Apple
Subcategory: Heirloom, Cider, Disease-Resistant, Cold-Hardy

Fruit Uses & Storage

Uses: fresh eating, cider, baking, storage, jelly
Cider classification: sharp
Storage duration: three plus months (approximate, depending on storage conditions)

Fruit Appearance

Skin color: green
Flesh color: white

Fruit Origins

Parentage: unknown
Origin: Nottinghamshire, England
Introduced in: 1809
Introduced by: Mary Brailsford

The Environment

Calendar & Geography

USDA zones: 4 - 7
Chill hours: 1000
Ripening date: Oct 13 (approximate, in New York State) + 28 days after McIntosh

Diseases & Pests

Apple Scab: Very Resistant
Cedar-Apple Rust: Resistant
Fireblight: Resistant
Powdery Mildew: Resistant

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? N
Is it fertile? N
Ploidy: Triploid

Pollination Partners

This table shows the first few results from a full search for pollenizers of Bramley's Seedling Apple. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

Tree Ships Currently in Stock
Honeycrisp Apple 2021 0
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Empire Apple 2021 0
Amere De Berthencourt Apple 2021 0
Frequin Rouge Apple 2021 0
Tremlett's Bitter Apple 2021 0
Dabinett Apple 2021 0
Rubinette Apple 2021 0

See all pollination matches for Bramley's Seedling Apple






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