Its long storage life has been attributed to its fairly low levels of ethylene production, and in the right conditions Granny Smiths can be stored without loss of quality for as long as a year.
Granny Smith is much more easily preserved in storage than other apples, a factor which has greatly contributed to its success in export markets. It is moderately susceptible to fire blight and is highly prone to scab, powdery mildew, and cedar apple rust. They are also commonly eaten raw as table apples, and at least one company ( Woodchuck Hard Cider) makes Granny Smith varietal cider. They are popularly used in many apple dishes, such as apple pie, apple cobbler, apple crumble, and apple cake. Granny Smith apples are light green in colour. Granny Smith are distinctive in being bright green when ripe The advent of the Granny Smith apple is now celebrated annually in Eastwood with the Granny Smith Festival. īy this time, it was being grown intensely elsewhere in the Southern Hemisphere, as well as in France and the United States. Granny Smiths were exported in enormous quantities after the First World War, and by 1975, 40 percent of Australia's apple crop was Granny Smith. Because of its excellent shelf life, the Granny Smith could be exported long distances and most times of the year, at a time when Australian food exports were growing dramatically on the back of international demand. Enterprising fruit merchants in the 1890s and the 1900s experimented with methods to transport the apples overseas in cold storage. Its worldwide fame grew from the fact that it could be picked from March and stored till November. Over the following years the government actively promoted the apple, leading to its widespread adoption. In 1895, the New South Wales Department of Agriculture recognised the cultivar and had begun growing the trees at the Government Experimental Station in Bathurst, New South Wales, recommending the gazette its properties as a late-picking cooking apple for potential export. In that year, it was exhibited as "Smith's Seedling" at the Castle Hill Agricultural and Horticultural Show, and the following year it won the prize for cooking apples under the name "Granny Smith's Seedling." The apple was so highly successful that the following year, many were exhibiting Granny Smith apples at horticultural shows. Gallard was successful in marketing the apple locally, but it did not receive widespread attention until 1890. Edward Gallard was one such planter, who extensively planted Granny Smith trees on his property and bought the Smith farm when Thomas died in 1876. Smith died only a couple of years after her discovery (in 1870), but her work had been noticed by other local planters. Having "all the appearances of a cooking apple," they were not tart but instead were "sweet and crisp to eat." She took a stall at Sydney's George Street market, where the apples stored "exceptionally well and became popular" and "once a week sold her produce there." Whatever the case, Smith took it upon herself to propagate the new cultivar on her property, finding the apples good for cooking and for general consumption. Another story recounted that Smith had been testing French crab-apples for cooking, and, throwing the apple cores out her window as she worked, had found that the new cultivar had sprung up underneath her kitchen windowsill. Smith had dumped there, among the ferns, the remains of French crab-apples that had been grown in Tasmania. One of those interviewed recalled that, in 1868, he (then twelve years old) and his father had been invited to Smith's farm to inspect a chance seedling that had sprung near a creek. In that year, Farmer and Settler published the account of a local historian who had interviewed two men who had known Smith.
The first description of the origin of the Granny Smith apple was not published until 1924. Granny Smith has a round shape with light green colour The US Apple Association reported in 2019 that the Granny Smith was the third most popular apple in the United States of America. The apple goes from being completely green to turning yellow when overripe. It remains firm when baked, making it a very popular cooking apple used in pies, where it can be sweetened.
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The fruit is hard, firm and with a light green skin and crisp, juicy flesh. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus domestica as the polleniser. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The Granny Smith, also known as a green apple or sour apple, is a tip-bearing apple cultivar which originated in Australia in 1868. For other uses, see Granny Smith (disambiguation).
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