Granny Smith Apple

Granny Smith Apple

Origin & history

Discovered in 1868 by Maria Ann (“Granny”) Smith as a chance seedling near Eastwood/Ryde, New South Wales, Australia. The vivid green, late‑keeping fruit spread through Australia by the early 20th century and later to Europe and North America, becoming a global standard for tart dessert and baking apples. Parentage is unknown (often linked to a crabapple lineage).

Appearance

Medium to large, round to round‑conic with a bright green skin dotted by pale lenticels; occasional pink blush in strong sun. Flesh is white‑cream, very firm, and fine‑grained.

Flavor & texture

Distinctly tart with lively acidity, clean aromatics, and a firm, crunchy bite. Sweetness increases modestly in storage while the apple retains structure.

Best uses

  • Pies & tarts: Holds shape and provides tang; great solo or blended with sweeter apples (e.g., Fuji, Honeycrisp).
  • Crisps, galettes, cakes: Keeps definition and brightness.
  • Salads & slaws: Thin slices add crisp acidity; toss with vinaigrette.
  • Cider: Lifts acidity in dessert‑apple blends.
  • Fresh eating: For those who prefer a tart snack.

Season & availability

A late‑season harvest: typically October–November in the Northern Hemisphere and March–April in Australia. Widely available year‑round due to extensive plantings and storability.

Storage & handling

Refrigerate at 32–36°F (0–2°C); Granny Smith is a strong keeper and maintains firmness for months. In long storage it can be prone to superficial scald; controlled‑atmosphere storage mitigates this. Choose heavy, firm fruit with bright, even green color and minimal bruising.

Nutrition (per 100 g, with skin)

~52 kcal; ~14 g carbohydrate; 2–3 g dietary fiber; small amounts of vitamin C and potassium—typical of dessert apples.

Quick facts

  • Origin: Eastwood/Ryde, NSW, Australia (1868; Maria Ann “Granny” Smith)
  • Parentage: Unknown (chance seedling)
  • Style: tart, crisp, aromatic; excellent cooking apple
  • Best for: pies & tarts, crisps, salads, cider, tart snacking
  • Harvest: late season (Oct–Nov N. Hemisphere; Mar–Apr Australia)
  • Storage: long‑keeping; scald risk in very long storage (managed by CA)
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