Granny Smith

The Granny Smith, green apple, originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith, where the name "Granny Smith" comes from. It was introduced to the United States in 1972 by Grady Auvil, who also gave us the Auvil Early Fuji. Granny Smith apples are light green in color. They are crisp, juicy, tart apples which are excellent for both cooking and eating raw. They also are favored for salads because the slices do not brown as quickly as other varieties. It also tends to have a harder texture than other green apples. Good for eating, baking, sauce, and juice.
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