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Apples, Granny Smith (BC/WA) - Quantity: 2
$3.99
Granny Smith is one of the most well-known apple varieties around, known for its bright green color and tart flavour.
Granny Smith apples originated in Australia in 1868 when Maria Ann (Granny) Smith found a seedling growing by a creek on her property. This was the same place where she would toss French crab apples grown in Tasmania. The seedling bore light-green-colored apples that Granny Smith propagated. She found the new apple to be great for both cooking and snacking.Washington apple growers began growing this apple commercially in the late 1960s.
Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert.
In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple. Whole Granny Smith apples will keep 4 to 8 weeks when stored unwashed in the refrigerator's crisper drawer.
Granny Smith apples are best suited for both raw and cooked applications, including baking or roasting. When fresh, the crisp apples provide a tart flavor that is primarily enjoyed fresh, out-of-hand. The flesh can be sliced and tossed into green salads, quartered and displayed on fruit platters, sliced and served with nut butter, blended into smoothies, or thinly sliced and layered into sandwiches. The fruits are also dipped in caramel and served as a fresh dessert.
In addition to raw applications, Granny Smith apples are popularly used in cakes, cobblers, crisps, and pies, as the flesh holds its shape when cooked and does not discolor rapidly. The green apples can also be used in soups, cooked into pancakes, blended into applesauce, or juiced for cider. Granny Smith apples pair well with sharp cheeses such as blue, feta, and gorgonzola, meats such as poultry, pork, and beef, arugula, spinach, potatoes, beets, and fruits such as banana, citrus, and pineapple. Whole Granny Smith apples will keep 4 to 8 weeks when stored unwashed in the refrigerator's crisper drawer.