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Bramley apples
A large British cooking apple, the Bramley seedling. The flesh is sharp and falls into a fluff when it is cooked.
Origin
Raised in England in the early 19th century and still the standard cooking apple there.
Flavour
Very tart raw, and sweet only once sugar is added.
How to use it
Stew or bake it for sauce, crumble, and pie. It is a poor eating apple.
Storage
Cool storage. The skin bruises easily.
Recipes using it
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