Students' Zone


How can Bramley apples be part of a healthy eating plan?

We can recognise the taste of hundreds of foods but the tongue can only taste a few different flavours: salty, sweet, sour or bitter. The rest of the taste of our food comes from smell, which is why food doesn't taste of much when we have a blocked nose.

In all foods, flavour is mostly determined by the levels of sweetness and sharpness. In apples the flavour we recognise is given by the balance between sugar (the sweetness) and malic acid (the sharpness).

Apples we eat (called eating apples or dessert apples) have low levels of malic acid and high levels of sugar. The sugar gives them a sweet flavour and makes them delicious to eat cold. But, if you heat a desert apple, they tend to lose their apple flavour.

Bramley apples, however, contain a higher acid content and lower sugar levels. This means that they are too sharp to eat raw but they produce a great tangy apple flavour when cooked.

The texture of cooked apple is also important in a lot of recipes and Bramleys are unique in producing a fluffy, 'melt in the mouth' texture when cooked. Dessert apples can produce a chewy texture when cooked because they contain 20% more dry matter than the moist Bramley apple.

So Bramley apples make excellent cooking apples and can count toward your five-a-day target.