Granny Smith It has a distinctive green color and acidic flavor. Granny Smith variety was discovered as a chance seedling ``bake`` Anne Smith in Sydney suburb Ryde, New South Wales, Australia in 1868.

Profile:

  • Medium in size
  • Tart, acidic flavor
  • Juicy, specific green skin that is often speckled with faint white spots
  • Crisp in texture, white to greenish yellow flesh

Uses:

  • Excellent for fresh eating, salads, drying and cooking
  • Good for pies, baking and freezing

Special advices:

  • This apple fermented juice is excellent for making top cider alcoholic beverages

Available:

  • From October to April

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