The Apple With A Dash Of Spice

Braeburn apples were discovered in 1952 as a chance seedling growing in O. Moran’s orchard in New Zealand. The parentage of Braeburn apples is unclear, but both Lady Hamilton and Granny Smith apples were growing on nearby trees.

The apple is named after Braeburn Orchard, where it was first commercially grown. Williams Brothers nursery cultivated the Braeburn apple variety and introduced it to Washington apple growers in the 1980s. Today, Braeburn is well-known as an all-purpose apple with a spicy sweet-tart flavor and crisp bite.


Exterior: Reddish tones on a yellow to light-green background

Interior: Pale cream to golden yellow color

Experience: Robust spicy-sweet flavor, with a hint of nutmeg and cinnamon

Nutritional Facts Learn more here!

Braeburn apples are available under the Stemilt label, while organic Braeburn apples can be found under our Artisan OrganicsTM label.

When can I find Braeburn ?

Braeburn apples are harvested in Washington State in September and October. You can find Braeburn apples from Stemilt from September through June.

Fun Facts

  • One great thing about Braeburn apples is that they hold their shape and don’t release a lot of liquid when baked. A great apple for pies and tarts!
  • Braeburn is a chance seedling. It was not bred intentionally, but appeared in nature. Chance seedlings rarely result in commercially viable fruits, but Braeburn was an exception.
  • Braeburn apples are one of the best-keeping apples. Store them in your refrigerator to maximize shelf life.
There's An Apple for That

There’s an Apple for That

Gala? Pink Lady? Granny Smith? Each apple variety has its own unique flavor, texture, color and cooking properties.

Find out which variety will work best for your next recipe or food pairing at our guide, There’s An Apple for That.