Granny Smith

Why you should be excited

Granny Smith is a variety originating in Australia that does a few things very well: it’s hard, it’s sour and it’s green.

The story of Granny Smith

You may have heard of this apple variety…

Maybe the worst thing that can happen to an apple is what’s also the best: it becomes so widely grown that almost everyone has tried it and many people have grown bored with it.

Maria Smith likely had no idea, when she found a little apple tree seedling growing in her New South Wales, Australia compost pile, that it would become perhaps the most recognized of all apples.

By today’s standards, Granny Smith is a bit passé, with its simple sour flavour and total absence of the more popular red colouring.

But Granny Smith remains a very good cooking apple and a good choice when you want an apple that’s simply crisp and super-sour.

Granny Smith Facts

Its origins

Discovered near Sidney, New South Wales, Australia, 1860s.

Flavour, aroma, texture

Hard, crisp, juicy and acidic.

Appearance

The iconic bright green apple.

When they’re available

Very late season (in our orchard, we expect early-mid October).

Quality for fresh eating

Good.

Quality for cooking

Very good.

Quality for cider

Could be a useful source of acid in cider blends.

Keeping ability

Very good (3-4 months when kept refrigerated).