Bramley's Seedling is an English heirloom baking apple that was first propogated from an apple seed in 1809 in Nottinghamshire, England.
The fruit is large, oblate, green with streaks of red. The flesh is firm, juicy, very tart, sharply acidic, and high in vitamin C. They have a large percentage of juice and low dry matter, causing the apple to "melt" and turn into a pulp while baking, a character highly valued by the British, but often not by the Americans. When pressed, it yields a one dimensional juice that is highly acidic and valuable for increasing acidity of cider blends.
Fruit ripens early October, and stores till March. The tree is highly resistant to apple scab; tolerant to cedar apple rust, fireblight, and powdery mildew. Bramley's Seedling is large, vigorous, and spreading; it will tolerate some shade. Heavy and regular bearer. Triploid