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Granny Smith apples are small to medium fruits, averaging 5 to 7 centimeters in diameter, and range in shape from round, oval, to conical. The skin is smooth, firm, chewy, and thick, remaining bright green when ripe and covered in tiny, white lenticels. In colder climates, the apples may also develop a yellow to pink blush. Underneath the surface, the white flesh is dense, crisp, and mildly aqueous with a fine, grainy consistency, encasing a central, fibrous core filled with small, brown-black seeds. Granny Smith apples have a balanced, sweet and acidic flavor with tangy, tart undertones.
Seasons/Availability
Granny Smith apples are available year-round.
Current Facts
Granny Smith apples, botanically classified as Malus domestica, are bright green, tart fruits belonging to the Rosaceae family. The crisp, firm apples were discovered in the late 19th century growing naturally as a sport, or spontaneous mutation in Australia, and with their introduction into national markets in the 20th century, Granny Smith apples have become one of the most recognizable varieties around the world. Granny Smith apples have ranked in the top five commercially grown varieties within the United States and Australia and were one of the first varieties exported globally for sale in supermarkets, favored for their long shelf life and thick, transportable skin. In the modern-day, the green apples are still considered a versatile variety, bearing a balanced, sweet, and acidic flavor that can be utilized in both fresh and cooked applications.
Nutritional Value
Granny Smith apples are an excellent source of vitamin C, an antioxidant that can reduce inflammation in the body, increase collagen production, and boost the immune system. The fruits are also a good source of fiber to regulate the digestive tract and provide lower amounts of iron, vitamin A, and calcium.
Applications
Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert. In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple. Whole Granny Smith apples will keep 4 to 8 weeks when stored unwashed in the refrigerator's crisper drawer.
Ethnic/Cultural Info
In Ryde's suburb, located in Sydney, Australia, Granny Smith apples are famously celebrated at the Granny Smith Festival. The annual event has been held since 1985 and is considered one of the largest street festivals in Sydney, gathering crowds of over 80,000 people in one weekend. During the festival, the history surrounding Granny Smith apples is widely promoted, especially since the variety was founded in Ryde, and participants can be seen dressed up like founder Maria Ann “Granny” Smith. Many local artisans also promote the variety by selling apple pies, caramel apples, cobblers, cupcakes, and retail vendors displaying t-shirts and hats laden with the green apples. Over the years, the Granny Smith Festival has become a symbol of the Ryde community, and the festival has expanded to include a parade, fireworks show, street performers, a carnival, and live entertainment.
Geography/History
Granny Smith apples are native to Australia and were first discovered in 1868, growing as a chance seedling in a compost pile on the orchard of farmer Maria Ann “Granny” Smith in Ryde, New South Wales. The variety’s parentage is mostly unknown since it was established through natural, open pollination, but some experts believe that one parent variety may be a French crab apple. Smith selected and began cultivating the variety in her orchard, and after her passing, local growers continued to grow the green fruits in her honor. Granny Smith apples received national recognition in Australia in the early 1890s, winning an award for the best cooking apple at an agricultural show, and then in 1895, the Department of Agriculture selected the variety for export. Granny Smith apples were introduced commercially to the United Kingdom in the 1930s and later to the United States in the 1970s. Today Granny Smith apples are grown in Australia, Europe, New Zealand, South America, and the United States and can be widely found through farmer’s markets and commercial retailers worldwide.
Ecofreshmarket
Kazakhfilm microdistrict, Almaty, Kazakhstan
Ganny Smith apples of Argentina. . Granny Smith apples are small to medium in size, typically 5 to 7 centimeters in diameter. Their skin is bright green, smooth, firm, and thick, covered with tiny white dots known as lenticels. In colder climates, they can develop a yellow or pink blush. The flesh is dense, crisp, and slightly grainy with a mildly aqueous texture. They feature a balanced sweet and acidic flavor with tangy, tart undertones, encasing a fibrous core with brown-black seeds.
Granny Smith apples are incredibly versatile and can be enjoyed both raw and cooked. They are perfect for green salads, fruit platters, smoothies, or adding a tart touch to sandwiches. They can also be baked into pies, cobblers, or cakes, as their flesh holds up well when cooked. They pair wonderfully with sharp cheeses, meats like pork or poultry, and fruits such as citrus or pineapple. Stored unwashed in the refrigerator, they can last for 4 to 8 weeks.
Beautiful Granny Smith apples grown in France are available in Paris. Granny Smith apples are not only popular for their bright green color and tart flavor but are also loved for their practicality. Their thick skin makes them highly transportable and gives them a long shelf life, making them one of the first apple varieties exported globally for supermarket sales. Besides their versatility in fresh and cooked dishes, these apples are an excellent source of vitamin C, which supports immunity and skin health, and are high in fiber to aid digestion.
Supermarket Magnum
ул. Радостовца 292, Алматы 050060, Казахстан
Serbian granny smith apples from Serbia. Granny Smith apples originated in Australia, discovered in 1868 as a chance seedling in farmer Maria Ann “Granny” Smith's orchard in Ryde, New South Wales. The variety gained recognition for its culinary uses and became commercially exported in 1895. By the 1930s, the apples were introduced to the UK and reached the US in the 1970s. Today, they are grown globally in areas such as Europe, New Zealand, and South America.
Cuyama Orchards
Granny Smith Apples from Cuyama Orchards.. Granny Smith Festival is held annually in Ryde, Sydney, Australia, celebrating Granny Smith apples since 1985. This event draws over 80,000 attendees in one weekend and honors Maria Ann “Granny” Smith, the founder of the apple variety. The festival features apple-themed goods like pies and caramel apples, and also includes a parade, carnival, fireworks, and live entertainment, symbolizing the Ryde community.
Elroys Fine Foods
15 Soledad Dr Monterey CA 93940
+1 (831) 373-3737
Granny Smith Apples: These apples are small to medium in size, typically measuring 5 to 7 centimeters in diameter. Their bright green skin is smooth, firm, and chewy, often dotted with tiny, white lenticels. In colder regions, they may develop a yellow to pink blush. Inside, the white flesh is crisp, fine-grained, and mildly juicy. They deliver a balanced flavor profile with sweet and acidic notes, complemented by tangy, tart undertones.
Ecofreshmarker
Kazakhfilm microdistrict, 13, Almaty, Kazakhstan
Granni smith apples imported to Kazakhstan. Granny Smith apples are versatile fruits that can be enjoyed both raw and cooked. Their tart flavor complements green salads, sandwiches, and fruit platters, while their firm texture makes them ideal for baked dishes like pies and cobblers. They pair well with sharp cheeses, meats, and a variety of fruits. Stored unwashed in a refrigerator's crisper drawer, these apples last 4 to 8 weeks.
Smit Farms Granny Smith apples are a versatile variety recognized worldwide for their bright green color and tart flavor. First discovered as a natural mutation in 19th century Australia, they gained fame for their thick skin and long shelf life, making them ideal for transport and export. Rich in vitamin C and fiber, they support immune health and digestion while being equally suitable for fresh snacking or cooking applications.
Magnum
Almagul 18A, Almaty, Kazakhstan
Granny Smith apples originated as a chance seedling in Maria Ann “Granny” Smith’s orchard in Ryde, New South Wales, in 1868. Experts suggest the variety may partially descend from a French crab apple, though its full parentage remains unknown due to open pollination. After Granny Smith’s passing, local growers continued cultivating the apples, honoring her contributions. These bright green apples received national acclaim in 1890s Australia and were exported starting in 1895.
Cuyama Orchards
Granny Smith Apples from Cuyama Orchards. Granny Smith apples were founded in Ryde, Sydney, by Maria Ann "Granny" Smith, and her legacy is celebrated annually at the Granny Smith Festival. This street festival has been held since 1985, drawing over 80,000 attendees in one weekend. The event includes apple-themed food, a parade, fireworks, live performances, and art displays, serving as a prominent cultural symbol for the Ryde community.
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