Granny Smith apples have a bright green skin that is often speckled with faint white lenticels (spots). Medium to large in size and round in shape, they are a firm and juicy apple with thick skin. Their flesh is bright white and crisp in texture with a tart, acidic, yet subtly sweet flavor. Granny Smith apples grown in colder climates will often take on a yellow to pink blush.
Granny Smith apples are available year-round.
A member of the rose family (Rosaceae), the exact parentage of Granny Smith apples is unknown, but they are believed to be a relative of the French crab apple. Most apples are green when immature and then when ripe take on shades of red, pink and yellow. Granny Smith apples, however maintain their green hue both when immature and ripe.
Granny Smith apples are high in cell repairing antioxidants. They are also a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. Granny Smith apples contain vitamins A and C, as well as a trace amount of iron, most of which is located in their skin.
Granny Smith apples are often used in baking because of their high acidity and ability to hold their shape when cooked. Try baked into sweet or savory pies, tarts, or meat pastries; add to savory bread stuffing, risotto or potato pancakes. Their sweet-tart flavor is a great addition to soups, smoothies and sauces. Because they are slow to brown when cut, they are perfect diced and added to fresh preparations such as salads and salsas or sliced and paired with cheese.