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“I dig my apples more on the tart side, so Granny Smith ones are right up my alley. When I'm feeling extra gluttonous, I dip 'em in caramel sauce. And I know people don't typically
#6 of 20 from Yummy Green Grub! by
Granny Smith Apple
About this food


The Granny Smith green apple is a tip-bearing apple cultivar. It originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith (née Sherwood, b. 1799, d. 9 March 1870), from whom comes the name. It is thought to be a seed from Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser, which would make it a hybrid. Widely propagated in New Zealand, it was introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil.

To this day, there is an annual Granny Smith Festival in Eastwood, New South Wales at the end of October. The celebration marks not only the cultivar's local origins, but also that in the late 19th and early 20th Century the orchards of Eastwood supplied apples to the Sydney region. Sydney, with its humid subtropical climate, is not ideally suited for growing apples, but Granny Smith did notably well while other cultivars struggled. With the advent of easier transport, apples are no longer grown commercially in the Sydney region.

Granny Smith apples are light green in colour. They are crisp, juicy, tart apples which are excellent for eating raw and cooking, but mostly eating raw. They are favoured for salads because the slices do not brown as quickly as other varieties. They also tend to have a harder texture than other green apples.

This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favoured for the milder areas ...
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