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Re: [nafex] Re: Apple Pie Apple Sauce



The Bramley I have is green, with only a bit of red showing if you leave on
the tree a long time.  It's a BIG apple, tart, quite juicy.  When dead ripe,
they aren't bad for fresh eating, if you like a tart apple.  I've eaten
Bramley in England and my Bramley looks just like what I had there.
Sounds like you have a mislabled tree.
-Lon Rombough
----------
>From: "Mark Garrison" <pawpaw1@home.com>
>To: <nafex@yahoogroups.com>
>Subject: Re: [nafex] Re: Apple Pie Apple Sauce
>Date: Thu, Oct 25, 2001, 4:52 PM
>

>Hmm, I wonder if my apple is not Bramley's.  Never having seen one before I
>am relying on the nursery's (Classical Fruits) label.  Mine is a large, red,
>round, rough-skinned fruit.  Its taste fresh is awful--tough, dry,
>astringent.  Bramleys is supposedly good for hard cider.
>
>--- Original Message -----
>From: "dwalsh/wchase" <wchase@interchange.ubc.ca>
>To: <nafex@yahoogroups.com>
>Sent: Thursday, October 25, 2001 11:12 AM
>Subject: Re: [nafex] Re: Apple Pie Apple Sauce
>
>
>> Mark,
>>
>> Your description of the Bramley's pie is interesting because one of the
>> characteristics of Bramley's is that it turns to mush in a pie.
>>
>> It is used for making a puree e.g. baby food
>>
>> Derry
>>
>> Derry Walsh & Bill Chase  email:  wchase@interchange.ubc.ca
>> Aldergrove,  B. C.,  Canada
>> phone/fax (604) 856-9316
>> ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
>> Home web page  http://www.interchange.ubc.ca/wchase/HTML
>> ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
>> ----- Original Message -----
>> From: "Mark Garrison" <pawpaw1@home.com>
>> To: <nafex@yahoogroups.com>
>> Sent: Wednesday, October 24, 2001 7:22 PM
>> Subject: Re: [nafex] Re: Apple Pie Apple Sauce
>>
>>
>> .  My
>> : wife made a pie:  apple slices remained very firm, even tho baked longer
>> : than usual;  a little less juicy than most;  taste good.  Bottom line:
>not
>> : our favorite, a little too firm for our taste, but others might like it.
>> :
>> : Mark, RI zone 6
>>
>>
>>
>>
>
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