Granny Smith Apple
The Granny Smith is a tart, green-skinned cultivar of the common apple (Malus domestica), discovered around 1868 as a chance seedling by Maria Ann Smith, a settler in Ryde, New South Wales, Australia. Smith died in 1870, before the variety became commercially known; local orchardists propagated and exhibited it in the following decades, and it was recognized as an export variety by the New South Wales Department of Agriculture in 1895.
Granny Smiths have a firm, crisp texture and a distinctly tart, acidic flavor profile, with bright green skin and pale green flesh.
Their firm texture and acidity make them a favorite for pies, tarts, and other baked goods, since they hold their shape and don't turn mushy under heat. The same tartness works well in savory preparations like salads, slaws, and cheese boards, where it cuts through richer, fattier, or sweeter ingredients.
The Granny Smith is a national icon in Australia, where it originated, and remains one of the most widely grown apple cultivars in the world.