Fruit
Granny Smith
S tier
Granny Smith is the bright green, high-acid Australian apple that chefs trust for pies and tarts—firm flesh that holds shape, tart bite that survives sugar, and reliable storage through long cold chains. Skin stays vivid green with white lenticels; flavour is sharp-fresh rather than honeyed. Also a palate-cleansing fresh eater for acid lovers. Dice for pies, tarte tatin, and slaws; juice for bright blends that cut richness. Less popular with sweet-only snackers. Cooks longer than soft dessert types without collapsing into empty mush if timed with care in the oven.
Track this ingredient
Characteristics
Preparations
Traits
History
Maria Ann Smith popularised the chance seedling later called Granny Smith in New South Wales.
Export trade spread Granny Smith from Australia to global markets.
Green Granny Smith became the default baking apple in many English-speaking kitchens.
Year-round CA storage kept Granny Smith a permanent produce-category fixture.