By all accounts, her pies were top-notch. According to a report by local historian Hubert Rumsey in a issue of Farmer and Settler , in Maria asked a neighbor and his year-old son to come over and look at some new seedlings that had sprouted down by the creek.
Smith cultivated the seedlings, but died two years later at the age of Thankfully, local growers had also planted her seedlings on their property. One of them, Edward Gallard, grew a large crop every year until his death in By , the Australian government was growing Granny Smith apples in bulk, and that same year listed them for sale on the export market. With its long shelf life and tart flavor , the Granny Smith apple took off after World War I, and by had reached markets in England.
As a cooking apple Granny is hard to beat. The biggest mistake many bakers make with their apple pies is adding too much sugar: i.
Not so with Granny at your side. The only culinary apple I like better than GS is the Jonathan and the two work together beautifully. Granny is also self-fertile so you won't need a pollinator if space is of concern. She does best in warm regions. Recently I read a glowing report of her in the coastal region of the Pacific Northwest. All in all a great apple. I think the reason for some of the poor tasting reviews here on this site is because commercial growers are harvesting the fruit too soon and storing it too long in serial locations as it passes through various middlemen on its way to grocery store produce bins.
Last but not least some folks think Granny Smith is a modern variety. No it isn't. It actually dates back to It has a yellow tinge, and is sweeter. Why people want to eat unripe Granny Smiths is a mystery to me. The flash is very dense. The skin is very thick. Very tart with a little sweetness. Not a very bad eating apple. Why these 2 are big sellers is a mystery to me. My tree produced for the first time last year at 2 years and I harvested in mid November.
To my surprise my apples were not bright green but rather yellow-green with red blush striping. I'm thinking it's not a GS tree after all. The flavor was mildly sweet and the texture had a delicate crunch. Not a bad apple just not what I was expecting. I will have another heavy crop for it's size and age apples again this year so I will see if they change.
I'm wondering if it's because I let them fully ripen on the tree or if it's because I didn't pick them until after the weather got cold and it rained. Or if it's just because it's a young tree. They were green earlier in the season. Any info would be great thanks. They are firm and not too sweet which makes them for me the perfect apple to juice with carrots and other vegetables.
My daughter loves them, she won't touch a sweeter apple. Given the choice of what we currently have in the garden, she would prefer a Bramley to a Sunset, James Grieve or Russet. Though I'd put in another variety and recommendations for something crisp, juicy, green and quite sharp would be appreciated.
Crisp, tart, and a beautiful shade of green. I had my first in K-5 many many years ago. It has been my favorite ever since. I also would like to know why - but so far have seen nothing about it except on this fiorm above. At first I thought it was becasue I bought them out of season and they were stored, but during this last season they continued to turn brown. Any ideas??? I still eat them from time to time.
However, over the last years our GS apples have been tasteless. Not the tart, crisp taste that I remember. Nowadays I'm still attracted to them and and buy some in the hope that I'll find the proper taste, but unfortunately I think it's gone forever, and I wonder about the nutritional value too. Most of the apples I buy these days just end up being thrown away, just not worth eating. Is this something to do with a new method of storage. I started out working in conventional grocery stores and am now at Outpost Natural Foods Cooperative.
When the apple season is over, just about all the apples we get are from storage somewhere. The problem The Granny Smiths are turning brown mostly in blotches, but just on the skins, the flesh on the inside is perfectly fine. So trying to sell these apples to customers who mostly buy produce by looks alone is a chore. Our backstock is stored in a normal cooler, and our display on the sales floor is unrefridgerated. Does anybody know why the skins are turning brown, and if there is something I can do to prevent it?
I haven't been able to find any information about this anywhere. Any help would be appreciated. The lemon juice keeps the apple slices from turning brown and adds flavor to each that is so refreshing. They are a good source of energy, too! The aforementioned transition from the dark green astringent commercial Granny Smith ubiquitous in virtually every supermarket to the lesser known yellow-tinted later crop enjoyed by apple aficionados worldwide is an attribute that truly elevates this humble fruit to the upper echilons of the tree!
Apples be around forever!. I live in East Tennessee, in a Condo Complex by a lake. The suggestions that whet our linguistic appetite will get their own posts. Feedback See Today's Synonym.
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