Granny Smith

Origin: France

Description: The Granny Smith appeared in Australia in and named after an old lady, Marie Ana Smith. 3rd most cultivated apple in France, it has a hard, bright green skin and a crispy juicy flesh. Its taste is tart, acidic with sweet flavor notes.

Nutrition: Rich in cell repairing antioxidants, it is also a good source of soluble fiber, efficient in lowering cholesterol, controlling weight, and regulating blood sugar. Granny Smith apples contain vitamins A and C, as well as traces of iron, especially concentrated in their skin. 

How to use: Though also consumed raw, it is one of the most popular cooking apples. Granny Smith are often used in baking due to their high acidity and known ability to maintain their shape when cooked. Start using the larger apples as the smaller ones tend to keep longer.

How to store: Granny Smith is a good keeper and can be stored between 4 to 5 months. In small quantities, they should be placed under a damp paper towel in the crisper compartment of a refrigerator.