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Granny Smith is a popular apple variety, known for its bright green skin and tart flavor. It was named after Maria Ann Smith, who propagated the cultivar from a chance seedling in 1868 in Australia.

History

The Granny Smith apple originated in Australia in 1868. It is believed to be a seedling of Malus pumila, the European Wild Apple, with the domestic apple M. domestica as the pollen parent. Maria Ann Smith, also known as Granny Smith, discovered the seedling growing where she had thrown out some apple cores. Recognizing the commercial potential of the apple's long storage life and good cooking abilities, she and her husband began cultivating the new variety.

Characteristics

The Granny Smith apple is a medium to large sized apple, with a round shape. The skin is bright green, often with a slight pink blush. The flesh is crisp and juicy, with a tart flavor that is slightly sweet. It is known for its high vitamin C content and is often used in cooking because of its ability to retain its shape when baked.

Cultivation

Granny Smith apples are grown in several countries including the United States, Australia, New Zealand, and Chile. They are harvested in the fall and are available year-round due to their long storage life. The trees are moderately vigorous with a spreading habit. They prefer a sunny location with well-drained soil.

Uses

In addition to being eaten fresh, Granny Smith apples are widely used in cooking and baking. They are often used in pies, tarts, and crumbles because of their ability to retain their shape when cooked. They are also used in salads and sauces, and are popular for making apple cider.

See also

• Apple
• Apple cultivars
• Cooking apple
• Cider apple

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