Saturday, 30 October 2010
Bramleys from Wilma
These are Bramleys. The apple favoured by cooks for its sharp flavour and floury flesh. I made the apple tart pictured in the simple fruit tart recipe with these apples.
Sometimes you look at an apple and think it's not worth peeling. After all, who wants to find dessicated caterpillar corpses or the frass they
Bramleys store well when they are not damaged, however without using chemicals along with dedicating a lot of time to defending the fruit tree, a lot of the apples are damaged. Sometimes it's simply from falling to the ground. Most of us don't have the time, or the head for heights, to carefully pick the fruit. So there's lots of fruit to cook at once - hence Wilma's apple distributing treks.
I think there is something rather beautiful about the fruit even if it is damaged, so I got Kit to take these photos, which show just a few of these lovely apples and the beautiful white flesh they have to offer, along with undesirable residents and blemishes.