Granny Smith Totally Explained

Everything about Granny Smith totally explained

Granny Smith, or green apple, is a tip-bearing apple cultivar. It originated in Australia in 1868 from a chance seedling propagated by Maria Ann Smith (nee Sherwood), where the name "Granny Smith" comes from. They are found wild in New Zealand; it was originally introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil.
   To this day, there's an annual Granny Smith Festival in Eastwood, New South Wales at the end of October. The celebration marks the fact that beyond the cultivar's local origins, in the late 19th, early 20th Century, the orchards of Eastwood supplied apples to the Sydney region. Sydney, with its humid subtropical climate isn't ideally suited for growing apples but Granny Smith did notably well while other cultivars struggled. With much easier transport, apples are no longer grown commercially in the Sydney region.
   Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples which are excellent for both cooking and eating out of the hand. They also are favored for salads because the slices don't brown as quickly as other varieties. It also tends to have a harder texture than other green apples, posing problems for denture wearers. It is particularly popular as the main ingredient of apple pies, its tart flavor being well suited to baking.
   This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it's favored for the milder areas of the apple growing regions.
   The cultivar is widely recognised throughout the world and Apple Records adopted a Granny Smith apple as its symbol.

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