Granny Smith
Granny Smith is a popular variety of apple that originated in Australia. Named after Maria Ann Smith, who propagated the cultivar from a chance seedling, the apple is known for its bright green skin and tart taste.
History[edit | edit source]
The Granny Smith cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868. Its discoverer, Maria Ann Smith, had emigrated to the area from Beckley, East Sussex in 1839 with her husband Thomas. The details of the variety's discovery and propagation are not known in detail, but Smith had been involved in numerous activities on the family orchard and the chance seedling had emerged near a creek.
Characteristics[edit | edit source]
Granny Smith apples are medium to large in size and round in shape. They are a bright green color, often with a slight pink blush where they catch the sun. When cut open, the flesh is crisp and juicy, with a tart flavor that is slightly sweet. The apples are known for their high vitamin C content and are often used in cooking because of their firm texture and tart flavor.
Cultivation[edit | edit source]
Granny Smith apples are harvested in the late autumn months and are available year round because of their long shelf life. The trees are moderately vigorous with a spreading habit and medium-sized, broad leaves. The flowers are large and pinkish-white in color. The apples are resistant to bruising and are often used in the commercial production of apple sauce, apple juice, and apple pies.
Uses[edit | edit source]
In addition to being eaten fresh, Granny Smith apples are popular in cooking because of their tart flavor and firm texture. They are often used in pies, tarts, and other baked goods, as well as in salads and sauces. The apples also make a refreshing juice and are a popular choice for cider making.
Health Benefits[edit | edit source]
Granny Smith apples are a good source of dietary fiber and vitamin C. They also contain small amounts of vitamin A, calcium, and iron. The skin of the apple is rich in antioxidants, which can help to protect the body against the damaging effects of free radicals.
See Also[edit | edit source]
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