Granny Smith is bright green with gray dots, called lenticels, or pores. Its crisp flesh is greenish white, the peel on the tough side. It is a tart apple, good for pies and fresh eating. Although it requires a long growing season, more and more New England orchards are able to grow it. Harvest begins in mid- to late October, into November.
Discovered: 1860s, Australia
Harvest: Late Season
Anne Smith, an emigrant from England to Australia, found the first chance seedling of Granny Smith on her property in the 1860s. Possibly it grew from the seed of a French Crab. By the 1930s, it was being exported to England.