Granny Smith is known for its distinctive green color that sometimes has a red blush and acidic flavor. This variety was discovered in 1868 as a chance seedling of “Granny“ Anne Smith in Sydney suburb Ryde, New South Wales, Australia.
- Medium fruit size
- Tart, acidic flavor
- Juicy, conspicuous green skin that is often colored with a slight red blush
- Crispy, white to chartreuse colored flesh
BEST TO USE:
- Excellent for eating fresh, salads, drying, and cooking
- Good for pies, baking, and freezing
- From October to April
Premium cider alcoholic drinks are made from fermented Granny Smith apple juice.