Anne Smith is credited with having discovered her namesake, the "Granny" Smith apple, in Ryde, New South Wales, Australia, in 1868. Although its parentage is unknown, one of this bright green apple's ancestors was probably a French crabapple.
Granny Smith apples are eaten both fresh and cooked. The tart flavor works well in pies and mixed apple dishes that rely on a number of apple varieties to provide complex flavor and good texture. If you want a stock of all-purpose apples that are as appealing as an afternoon snack as they are in a pie, the Granny Smith is an excellent choice.
- Color - Vivid green
- Flavor - Tart
- Flesh - Very firm
- Best - Fresh or cooked
- Harvested - Starting in August
Let's take a look at another mixed variety apple. The Fuji, a Japanese import, has a couple of interesting ancestors.