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Granny Smith apples are light green, acidic, and commonly used for cooking and baking. They are resistant to browning and are preferred in salads. They were created in 1868 by Maria Smith in Australia and gained popularity over the next few decades.
A Granny Smith apple is a relatively acidic light green apple. It is commonly enjoyed in its raw form as a snack, but is perhaps most commonly used for cooking and baking. Usually smaller in size than its popular Red Delicious and Golden Delicious cousins, Granny Smiths are normally available year-round in most parts of the world.
Unlike popular Delicious varieties, which are typically preferred for eating raw, a Granny Smith apple is usually the first choice for pies, tarts and other baked treats. This is usually attributed to its firmness, which holds up well under heat, and the sweetness the apple acquires when cooked.
A significant number of salads that include raw apples use the Granny Smith apple variety for several reasons. Once sliced, this variety is naturally more resistant to the browning that other types of raw apples succumb to. The tartness of a Granny Smith apple also plays well with sweeter ingredients in fruit salads like pears, raisins and dried cranberries. Many consumers also prefer the Granny Smith apple for salads based on its reliable freshness.
The Granny Smith apple was created in 1868 by Maria Smith in Australia. Upon immigration to Australia, she and her husband were enrolled in a government program that promoted the development of the country’s rural areas. Smith used the remains of a Tasmanian French crab apple to develop a new strain that flourished on her farm. When the new variety was fully developed, she invited a local fruit grower to try it.
The farmer introduced the variety to grocery stores and fruit wholesalers and it continued to gain popularity over the next couple of decades. The Granny Smith apple won various prizes in agricultural competitions from 1890 to 1892. Unfortunately, Smith never lived to see his apple become famous when he died in 1870 at the age of 71, only two years after introducing the apple to the public which bore her name.
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