Granny Smith Apples

Granny Smith apples have been cultivated for at least 140 years. Its origin traces to a mess of French crabapples that were tossed out in Grandmother Marie Ana Smith's Australian garden. She nurtured the serendipitous sprouts from those crabapple seeds and the rest is horticultural history. Sour apple fans will tell you that Granny Smith apples should not be cooked but are best eaten raw. If you like to pucker up and enjoy a juicy burst of tartness, the Granny is your apple. Best served fresh, crisp and cold. Even when used for cooking, it keeps its zesty flavor.