Noni fruit contains natural enzymes and immune boosting anthraguinones and polysaccharides. Noni fruit boasts proxeronine, which aids in the absorption of vitamins and minerals
Honeycrisp apples have a yellow background covered with a red to pink blush and speckled with small lenticels. Their creamy white flesh is exceptionally crisp and aromatic
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A bi-colored variety, the thin yellow skin of the Braeburn apple is covered with a red to orange blush and highlighted with red stripes. The stripes and blush vary in hue dependent upon the apples maturity and the climate in which it ripened. Its crisp flesh is creamy yellow and juicy, offering a classic apple taste. The Braeburn apple’s flavor is the perfect balance of sweet and just slightly tart with subtle hints of pear and cinnamon.
A late season variety, Braeburn apples are available late fall through early spring.
The exact parentage of Braeburn apples is unknown but they are believed to be a relative of the Lady Hamilton and Granny Smith apple, both varieties which were growing in the orchard where the Braeburn apple was first discovered.
Braeburn apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apples skin.
The sweet-tart flavor of the Braeburn apple mellows just slightly when cooked and will compliment both sweet and savory preparations. Roast along with root vegetables or sauté and serve atop pork. They can be slow cooked and pureed to make sauces, jams and preserves. Braeburn apples hold their shape well when cooked as well. Bake into pies, crisps, cakes and galettes or hollow and stuff to make baked apples. Chopped Braeburn apple will add sweetness and texture to breads, pancakes and muffins. Braeburn apples are slow to brown when cut making them perfect for use in raw preparations. When raw their flavor and crisp texture is best when served slightly chilled. Slice and add to salads and sandwiches or serve on a cheese board.
The Braeburn apple was first discovered in 1952 as a chance seedling growing on an orchard in New Zealand. It was named after the New Zealand orchard that first grew it for commercial distribution, Braeburn Orchard. Braeburn apples require sunlight to ripen properly and thrive in temperate to warm apple growing regions. A popular commercial variety they can be found growing in New Zealand, Chile, France and England as well as in orchards throughout the United States.
Recipes that include Braeburn Apples. One is easiest, three is harder.
|Food For Thought||Sauteed Apples with Spiced Pork Tenderloin|
|Eat Make Read||Thyme Roasted Apples & Onions|
|The Wanderlust Kitchen||Apple & Bacon Mac 'n' Cheese|
People have spotted Braeburn Apples using the Specialty Produce app for iPhone and Android.
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