The ultimate green apple
The Granny Smith owes its name to Maria Ann Smith, an Australian grandmother who discovered a seedling growing by a creek on her property in Eastwood, near Sydney, in 1868. It is believed to have come from an accidental cross between a wild apple and a French Crab.
An Australian grandmother gave her name to the world's most famous green apple.
From Australia, the Granny Smith travelled to Europe in the 1950s and found ideal growing conditions in southern France. Today, France is one of the leading European producers of this variety, prized for its refreshing tartness and intense green colour.
Granny Smith is one of the apples with the highest malic acid content, giving it its characteristically tart flavour.
Its green colour remains even when fully ripe, unlike most apple varieties.
It is the preferred apple for salads because its natural acidity causes it to oxidise more slowly than other varieties.
01
Ingredients
Dice the apples and celery. Roughly chop the walnuts and halve the grapes. Toss everything with mayonnaise and a squeeze of lemon. Serve on lettuce leaves.
02
Ingredients
Peel and cut apples into thick wedges. Caramelise sugar, add butter and cream. Sauté apples in sauce for 5 minutes. Serve warm with vanilla ice cream.
03
Ingredients
Blend peeled apples with cucumber, yoghurt and a few mint leaves. Season and drizzle with olive oil. Serve very cold in glasses.
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