Granny Smith
| Malus 'Granny Smith' | |
|---|---|
 |
|
| Hybrid parentage | Thought to be Malus domestica × M. sylvestris |
| Cultivar | 'Granny Smith' |
| Origin |
Maria Ann Smith Australia, 1868 |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 218 kJ (52 kcal) |
|
13.81 g
|
|
| Sugars | 10.39 g |
| Dietary fiber | 2.4 g |
|
0.17 g
|
|
|
0.26 g
|
|
| Vitamins | |
| Thiamine (B1) |
(1%)
0.017 mg |
| Riboflavin (B2) |
(2%)
0.026 mg |
| Niacin (B3) |
(1%)
0.091 mg |
| Pantothenic acid (B5) |
(1%)
0.061 mg |
| Vitamin B6 |
(3%)
0.041 mg |
| Folate (B9) |
(1%)
3 μg |
| Vitamin C |
(6%)
4.6 mg |
| Minerals | |
| Calcium |
(1%)
6 mg |
| Iron |
(1%)
0.12 mg |
| Magnesium |
(1%)
5 mg |
| Phosphorus |
(2%)
11 mg |
| Potassium |
(2%)
107 mg |
| Zinc |
(0%)
0.04 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The 'Granny Smith' is a tip-bearing apple cultivar, which originated in Australia in 1868. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.
They go from being completely green to turning yellow when overripe. The acidity mellows significantly on ripening, and it takes on a balanced flavour.
Though also consumed raw, it is one of the most popular cooking apples.
The 'Granny Smith' cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868. Its discoverer, Maria Ann Smith, had emigrated to the district from Beckley, East Sussex in 1839 with her husband Thomas. They purchased a small orchard in the area in 1855-1856 and began cultivating fruit, for which the area was a well known centre in colonial Australia. Smith had numerous children and was a prominent figure in the district, earning the nickname "Granny" Smith in her advanced years.
The first description of the origin of the 'Granny Smith' apple was not published until 1924. In that year, Farmer and Settler published the account of a local historian who had interviewed two men who had known Smith. One of those interviewed recalled that in 1868 he (then twelve years old) and his father had been invited to Smith's farm to inspect a chance seedling that had sprung near a creek. Smith had dumped there among the ferns the remains of French crab-apples that had been grown in Tasmania. Another story recounted that Smith had been testing French crab-apples for cooking, and throwing the apple cores out her window as she worked, found that the new cultivar sprang up underneath her kitchen windowsill. Whatever the case, Smith took it upon herself to propagate the new cultivar on her property, finding the apples good for cooking and for general consumption. Having "all the appearances of a cooking apple", they were not tart but instead were "sweet and crisp to eat". She took a stall at Sydney's George Street market, where the apples stored "exceptionally well and became popular" and "once a week sold her produce there."
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Wikipedia