Granny Smith

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(Redirected from Sour Apple)

Malus 'Granny Smith'

Hybrid parentage
Thought to be Malus domestica × M. sylvestris
Cultivar
Granny Smith
Origin
Maria Ann (Sherwood) Smith Australia, 1867

Granny Smith, or green apple, is a tip-bearing apple cultivar. It originated in Australia in 1868 from a chance seedling propagated by Maria Smith, where the name "Granny Smith" comes from.^[1] They are found wild in New Zealand; it was originally introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil.

Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples which are excellent for both cooking and eating out of the hand. They also are favored for salads because the slices do not brown as quickly as other varieties. A Granny Smith Apple usually has a slightly more sour, sharp flavor than other apples.^[2] It also tends to have a harder texture than other green apples, posing problems for denture wearers.^[3]

This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favored for the milder areas of the apple growing regions.

Granny Smith apples may help suppress the appetite according to the Smell and Taste Research Foundation in Chicago, Alan Hirsh, M.D.

Apple, raw, with skin
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal 220 kJ

Carbohydrates	13.81 g
- Dietary fiber 2.4 g
Fat	0.17 g
Protein	0.26 g
Thiamin (Vit. B1) 0.017 mg	1%
Riboflavin (Vit. B2) 0.026 mg	2%
Niacin (Vit. B3) 0.091 mg	1%
Pantothenic acid (B5) 0.061 mg	1%
Vitamin B6 0.041 mg	3%
Folate (Vit. B9) 3 μg	1%
Vitamin C 4.6 mg	8%
Calcium 6 mg	1%
Iron 0.12 mg	1%
Magnesium 5 mg	1%
Phosphorus 11 mg	2%
Potassium 107 mg	2%
Zinc 0.04 mg	0%