Armagh Bramley Apples

Malus domestica is an English cultivar of apple that is usually eaten cooked due to its sourness. The variety comes from a pip planted by Mary Ann Brailsford. The Concise Household Encyclopedia states, "Some people eat this apple raw in order to cleanse the palate, but Bramley's seedling is essentially the fruit for tart, pie, or dumpling." Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy. Bramley's Seedling apple trees are large, vigorous, spreading and long-lived. They tolerate some shade. The apples are very large, two or three times the weight of a typical dessert apple. They are flat with a vivid green skin that becomes red on the side that receives direct sunlight. The tree is resistant to apple scab and mildew and does best when grown as a standard in somewhat heavy clay soil. It is a heavy and regular bearer, and as a triploid, it has sterile pollen. It needs a pollinator but cannot pollinate in return, so it is normally grown with two other varieties of apple for pollination. It has won many awards and currently holds the Royal Horticultural Society's Award of Garden Merit (H4). Most of the stock of Bramley's Seedling commercially available is slightly different in its growth habit and other characteristics from the original tree, probably because of a chance mutation (or mutations) that occurred unnoticed over the years. Plants produced from the still-surviving (then 180-year-old) tree by tissue culture in 1990 have proved to be much more compact and free-branching than the widely available commercial stock. The cloning work was done by scientists at the University of Nottingham, including Professor Edward Cocking, because the original tree was suffering from old age and was under attack by honey fungus. Twelve of the cloned trees now grow in the University grounds; one was also planted beside the old tree at Southwell, but was cut down when it was 10 years old.

Source: Wikipedia