Not a bad fresh-eating variety, a little tart, but not sour, Granny is marketed for the most part as a cooking apple.
It ships and stores very well, being very resilient and tolerant of handling. This Australian native was discovered in 1868 as a chance seedling by "Granny" Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple.
It is an attractive grass green, although the ones with a warm, pale cast and a little blush have better flavor. An all-purpose apple, Grannys work equally well as a snack or in pies and sauce. Good-quality Granny Smith apples will be firm with smooth and clean skin. U.S. Grannys are harvested beginning in August, and are available year-round.
