It is introducing the apple that doesn’t hold back – Granny Smith. This apple’s intense tartness will surely make anyone’s face pucker up. It has a firm texture, loads of juice, and a lemon-like acidity balanced by just the right sweetness.
Granny Smith is a versatile apple that can be used for anything. It’s excellent for baking and cooking and a favorite choice for dipping in peanut butter. Additionally, it doesn’t brown quickly, making it perfect for salads, fruit platters, freezing, and more.
What are Granny Smith apples?
The Granny Smith apple, also known as the green apple or sour apple, is a type of apple that was first cultivated in Australia in 1868. It was named after Maria Ann Smith, who discovered the apple as a chance seedling and grew it into a distinct cultivar. The Granny Smith apple tree is believed to be a crossbreed between the European wild apple, Malus sylvestris, and the domesticated apple, Malus domestica, which provided the pollen needed for fertilization.
This apple variety has a firm, crunchy texture, light green skin, and juicy flesh. Its flavor is characterized by tartness and acidity. Due to its firmness, the Granny Smith apple is commonly used for baking, particularly in pies where it can be sweetened to balance its natural tartness. As the apple ripens, it transitions from a vibrant green color to a yellow hue.
Why are they called Granny apples?
The ‘Granny Smith’ apple, named after its discoverer Maria Ann Smith, originated in Sydney, Australia 1868. Maria Ann Smith, who had emigrated from England in 1839 with her husband Thomas, purchased a small orchard where she cultivated fruit. Due to her age, she earned the nickname “Granny” Smith. It wasn’t until 1924 that the first description of the apple’s origin was published.
Maria Ann Smith discovered the ‘Granny Smith’ apple by testing French crab apples for cooking. As she worked, she would throw the apple cores out her window and notice new seedlings growing underneath her kitchen windowsill. She took it upon herself to propagate the best seedlings and described the apples they produced as sweet, crisp, and suitable for cooking. She also found that they stored exceptionally well and became popular. Each week, she sold her produce at the local market.
Although Maria Ann Smith passed away in 1870, her work caught the attention of other local planters. Edward Gallard successfully marketed the apple locally, but it wasn’t until 1890 that it gained widespread attention. That year, it was exhibited at an Agricultural and Horticultural Show as “Smith’s Seedling. “The following year, it won the prize for cooking apples under the name “Granny Smith’s Seedling.” The apple’s popularity grew, and many people started exhibiting ‘Granny Smith’ apples at horticultural shows.
The Australian government significantly promoted the ‘Granny Smith’ apple, leading to its widespread adoption. Its fame spread worldwide because it could be harvested from March and stored until November. In the 1890s and 1900s, fruit merchants experimented with methods to transport apples overseas in cold storage. The apple’s excellent shelf life allowed for long-distance exportation throughout the year. This was particularly beneficial when Australian food exports were in high demand internationally. After the First World War, ‘Granny Smith’ apples were exported in large quantities, and by 1975, they accounted for 40 percent of Australia’s apple crop.
Granny Smith apples Nutrition Facts
| Nutrition Facts | |
|---|---|
| Portion Size | 109 g |
| Amount Per Portion | 63 |
| Calories | |
| % Daily Value * | |
| Total Fat | 0.2g |
| Sodium | 1.1mg |
| Total Carbohydrate | 15g |
| Dietary Fiber | 3.1g |
| Sugar | 10g |
| Protein | 0.5g |
| Calcium | 5.5mg |
| Iron | 0.2mg |
| Potassium | 131mg |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. For general nutrition advice, 2000 calories a day is used. |
How do Granny Smith apples taste?
The Granny Smith apple is known for its unique flavor profile, which includes lime and grapefruit elements. Its tart taste and crisp texture make it an excellent choice to complement more decadent and savory ingredients.
Granny Smith apples’ crisp and firm texture holds up in cooked preparations. Their tangy flavor provides a delightful contrast when paired with slightly sweet foods like winter squash or honey-baked ham. The tartness of this apple also pairs beautifully with rich seafood options such as crabmeat or shrimp.
Overall, the Granny Smith apple brings a refreshing and citrusy-tart taste to dishes, enhancing the flavors of other ingredients in a balanced way. Its versatility makes it a favorite among chefs and home cooks, adding a delightful twist to sweet and savory recipes.
Why are Granny Smith apples healthier?
Granny Smith apples are excellent for boosting vitamin intake and improving health. These tart green apples offer numerous benefits, including their ability to fight cancer and reduce the risk of cardiovascular disease. Whether enjoyed on their own or incorporated into a green smoothie mix, here are six health benefits of Granny Smith apples:
High in Vitamin C
Granny Smith apples are rich in vitamin C, strengthening the immune system by boosting white blood cells and combating infections like colds and viruses. Additionally, the antioxidants found in these apples protect the brain from oxidative stress, promoting better brain function.
Reduce the Risk of Heart Attack or Stroke
The pectin in Granny Smith apples helps lower LDL cholesterol levels and maintain healthy blood pressure. By reducing the risk of blood clots and plaque buildup in the arteries, these apples contribute to a more beneficial cardiovascular system, lowering the chances of heart attacks or strokes.
Fight Against Cancer Cells
The antioxidants and flavonoids found in Granny Smith apples aid in fighting cancerous cells within the body. These compounds protect against various cancers, such as lung, pancreatic, esophageal, and stomach cancers. Moreover, the anti-inflammatory properties of these apples can help reduce the risk of asthma and other inflammatory conditions.
Good Source of Fiber and Vitamins
Granny Smith apples provide dietary fiber, promoting a healthy digestive system and reducing the risk of heart disease by lowering LDL cholesterol levels. They are also high in vitamin A, benefiting eye health and clear vision, while vitamin C acts as a water-soluble antioxidant that protects cells from damage.
High in Potassium
These apples contain significant amounts of potassium, essential for maintaining fluid and electrolyte balance within and outside cells. Adequate potassium levels can help prevent high blood pressure by balancing sodium levels, contributing to better heart health.
Promote a Feeling of Fullness
With their high dietary fiber content, Granny Smith apples aid in healthy digestion and can help you feel fuller faster. This can benefit weight management as fiber slows stomach emptying, preventing overeating during meals. Furthermore, proper nutrient absorption is facilitated by thread, which is crucial for overall health.
What to make with Granny Smith apples?
Granny Smith apples are versatile and can be enjoyed both raw and cooked. When eaten fresh, these crisp apples have a tart flavor perfect for snacking. They can also be sliced and added to green salads, displayed on fruit platters, served with nut butter, blended into smoothies, or layered into sandwiches.
Granny Smith apples can be dipped in caramel to satisfy your sweet tooth and served as a delicious dessert. These green apples hold their shape well in cooking and don’t discolor rapidly, making them ideal for cakes, cobblers, crisps, and pies. They can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider.
Granny Smith apples pair nicely with sharp cheeses like blue, feta, and gorgonzola. They also complement meats such as poultry, pork, and beef, as well as ingredients like arugula, spinach, potatoes, beets, and other fruits like banana, citrus, and pineapple.
To keep Granny Smith apples fresh, store them unwashed in the refrigerator’s crisper drawer. With proper storage, they can last 4 to 8 weeks.
Here’s a recap of the various ways you can enjoy Granny Smith apples:
- Fresh: Enjoy them as a snack or add them to salads.
- Desserts: Dip them in caramel or cakes, cobblers, crisps, and pies.
- Cooking: Use them in soups, pancakes, applesauce, or juice for cider.
- Pairings: Pair Granny Smith apples with cheeses, meats, greens, potatoes, beets, and other fruits.
- Storage: Keep them unwashed in the refrigerator’s crisper drawer for 4 to 8 weeks.
When are Apples in season?
| Variety | Taste | Suggested Use | Harvest |
|---|---|---|---|
| Ambrosia | Crisp and juicy, sweet, honeyed flavor | All-purpose | Late September |
| Braeburn | Sweet and tart, firm, crispy and juicy | All-purpose | Mid-to-Late October |
| Cameo | Sweet and robust, crispy and juicy | Great for eating fresh salads, pies, and sauces | Late October |
| Crimson Crisp | Sweet and tart, firm, crispy and juicy | Great for eating fresh and for salads | Mid-September |
| Cortland | Slightly acidic with white flesh | Great for eating fresh salads, pies, and sauces | Late September |
| Empire | It’s more sweet than tart. Extra crisp. | Great for eating fresh, in salads, and for making sauces. | Early October |
| Evercrisp | Sweet and juicy | Great for eating, a cross between Fuji and Honeycrisp | Mid-October |
| Fuji | Very sweet. Firm, crisp, and juicy. | Excellent for eating fresh, putting in salads, baking pies, making sauces, and baking whole. | Late October |
| Gala | Sweet with crisp yellow flesh. | Great for eating fresh and for salads | Early September |
| Ginger Gold | Slightly tart and crisp. | All-purpose | Mid-August |
| Gold Rush | Sweet and crisp | Great for eating and for salads | Late October |
| Golden Early | Crisp and slightly tart. | Excellent for fresh eating and sauces | Late July |
| Granny Smith | Tart | Great all-purpose apples and salads for eating. | Mid-October |
| Golden Delicious | Sweet and mellow. Crisp and juicy. | Suitable for eating fresh, putting in salads, making pies and sauces, and baking. | Early October |
| Honey Crisp | Very sweet, crisp, and juicy. It tastes like apple cider! | Excellent for eating fresh, on salads, and for sauce. | Mid-September |
| Ida Red | Slightly tart and juicy. | Great all-purpose apple for eating, salads, pies, sauces, and baked. | Early October |
| Jersey Mac | Tart | Great for eating, sauces. | Early August |
| Jonagold | The blend of tart Jonathan and sweet Golden Delicious. | Excellent for eating fresh, they hold up nicely in pies and as a baked apple. | Early October |
| Jonathan | Tart, crisp, and juicy. | They are great for eating fresh and cook nicely for making sauces. | Late September |
| Lodi | Very sour/tart. | Great for sauces. | Late July |
| Macoun | Slightly tart, crisp, and juicy. | Great for eating, pies, and baking. | Early October |
| McIntosh | It’s more sweet than tart. Extra crisp. | They are great for eating fresh and cook nicely for making sauces. | Early September |
| Mutsu | Sweet and slightly tart. Very firm, crisp, and juicy. | Great for eating fresh, baked pies and baked apples. | Early October |
| Nittany | Juicy and sweet | Great for eating and baking | Early October |
| Northern Spy | Very tender, crisp, juicy, and tart. | All-purpose apple except for drying. | Early October |
| Paula Red | Slightly tart. | Eating and sauces. | Early August |
| Pink Lady | Sweet and slightly tart | An all-purpose apple, great for eating | October |
| Pippin | Slightly tart. | Great for baking. | Early September |
| Rambo | Slightly tart. It’s crisp and very juicy. | Good for pies, sauces, and baked. | Early August |
| Red Delicious | Sweet and juicy | Suitable for eating fresh and for putting in salads. | Late September |
| Rome | Slightly tart. Firm, crisp, and juicy. | Great for sauces, pies, and baked apples. Mid-to-Late October | Mid-to-Late October |
| RubyFrost | Sweet and tart | Great for eating and baking | Mid-October |
| Sansa | Sweet, similar to Gala. | Great eating apple | Mid-August |
| Snapdragon | Extra sweet with hints of vanilla and spice | Great for eating and on salads | Early October |
| Soergel Special | More precious than tart, very crisp, firm, and juicy | Great all-purpose apple | Early-to-Mid September |
| SweeTango | A mix of Honeycrisp and Zester apples | Great all-purpose apple | Late September |
| Stayman Winesap | Sweet and slightly tart. Firm and juicy | Excellent for eating fresh, putting in salads, baking pies, making sauces, and baking whole. | Mid-October |
| Zestar | Sweet and slightly tart | Excellent for sauce and cooking | Early August |
Conclusion
Buy Granny Smith apples at the Farm to Palm supermarket today to enjoy their health benefits. Granny Smith apples are the perfect choice for delicious and nutritious meals with their unique tart flavor, crisp texture, and versatility in various dishes. Besides providing vitamin C, fiber, and potassium, they also help reduce the risk of cardiovascular disease, fight against cancer cells, and maintain a healthy digestive system. So don’t miss out on this opportunity: purchase Granny Smith apples at Farm to Palm to incorporate them into your diet and experience their health benefits!