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The extremely tart, crispy and green Granny Smith apple was rumored to be descended from French crabapples cultivated by an Australian, Maria Ann Smith, in Down Under. According to legend, she "found" the seedlings growing where she recently threw out some apples. Soon she began to use the fruit for cooking and not too long after, began marketing it. Introduced to the market in 1868, this hard, juicy fruit is cultivated year-round. It's also well-suited for a variety of culinary delights and is tough enough to withstand freezing.
Random apple fact (Courtesy of University of Illinois Extension):