G R A N N Y S M I T H A P P L E
The Granny Smith apple is a hard, tart variety originating from a wild crossing discovered by Maria Ann Smith in Australia in 1868. Its texture and flavor make it a good apple for eating as well as cooking or baking. Granny Smith trees are wild in New Zealand.
The apple is one of the most widely cultivated fruits, with over 7,500 varieties. Modern commercial varieties are bred for sweetness, appearance and shelf life. Old varieties are often russeted, oddly shaped, and have a short shelf life– but have superior flavor. There is a movement today to keep heirloom varieties from going extinct.
H E A L T H B E N E F I T S
The apple contains a good level of Vitamin C which boosts the body’s immunity, pectin which helps remove toxins, and fiber, which aids digestion. The apple can help cure both diarrhea and constipation, as well calm the stomach after a rich meal. Its scent is aromatherapeutic.
H I S T O R Y
Apples originated in central Asia, where the wild ancestor plants can be found today. Alexander the Great brought apple rootstocks to Greece in 300 BC. Apples were brought to the Americas by colonists, who planted their first orchard in Boston in 1625.
S E L E C T I O N & S T O R I N G
Select apples that are very firm and solid, with good color and no bruising. Freshly picked apples can last for weeks without refrigeration. For longer storage, place apples in the refrigerator.
P R E P T I P S
This is a delicious variety to eat fresh and raw. It can also be canned, puréed, or juiced. Fermented your juice and you will create cider, vinegar and pectin.
R E C I P E S
Spiced Applesauce with Red Wine • Epicurious Apple Butter • Apple Crepes with Calvados Butter Sauce • Crabmeat, Apple, and Mango Salad on Cumin Apple Chips • Roast Turkey with Apples, Onions, Fried Sage Leaves, and Apple Cider Gravy
A D D I T I O N A L I N F O