FOOD & DRINK

Granny Smith
Australia Crest

Pioneer orchardist born in 1801.

In 1868 Maria Ann Smith accidently produced the Granny Smith apple in her orchard which was at the corner of North Road and Threlfall Street in the Sydney suburb of Eastwood.

Some Tasmanian apple cores she had discarded in her back yard had somehow mutated and produced what was to become the world's most popular cooking apple, and juciest eating apple.

Further specimens were cultivated by her sons-in-law and by the 1890s there were large-scale plantings of the Granny Smith apple.

The tree is in full bloom from middle to late October and the fruit is harvested from late March to late April. The apple is medium to large in size with colour from light to bright green. In cooler areas the apple will develop a red blush. The lenticels are well developed.

The flesh of the Granny Smith is firm, white and crisp. The taste is slightly tart, yet sweet.

Besides for eating and baking, the Granny Smith is an excellent apple for sauces and purees.

Granny Maria Smith died in 1870 before seeing her accident come to fruition, if you pardon the pun.


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