Granny Smith apple
About Granny Smith apple
Wikipedia Article About Granny Smith apple on Wikipedia
Most of these crisp, juicy apples are imported from New Zealand and Australia, though the United States now produces some, principally in California and Arizona. The Granny Smith's freckled green skin covers a sweetly tart flesh that's excellent for both out-of-hand eating and cooking. The imported crop arrives during summer, while those from the United States are available through the winter months, making the popular Granny Smith a year round, all-purpose apple.
Granny Smith is an apple cultivar originating in Australia around 1865 from a chance seedling propagated by Marie Ana (Granny) Smith. It is thought to be a seed from Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the pollenizer; if this origin is correct, it is a hybrid.
It was widely propagated in New Zealand, from which it was introduced to England in about 1935 and the United States in 1972 by Grady Auvil.
Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples that are excellent for cooking, or eating out of hand. They also are favored for salads because the slices do not brown as quickly as other varieties.
This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favored for the milder areas of the apple growing regions.
The Granny Smith apple is an Apple cultivar which originated in Australia and was named after Maria Smith, who propagated the apple from a chance seedling in 1868.
Granny Smith apples are light green in color, though some may have a pink tinge. They are crisp, juicy and sour apples which are both excellent for cooking and eating out of the hand. The Granny Smith apple is also a favored ingredient for salads because the slices do not brown as quickly as other varieties