Crisp and juicy, Granny Smith apples are light green in color and are excellent for both eating raw and cooking. Because of their tart taste they are ideally suited for pie baking. They are also a favorite addition to salads because the slices do not brown as quickly as other apple varieties.

‘Granny Smith’ was born Maria Ann Sherwood in the rural parish of Peasmarsh, Sussex, England, in late 1799. Her father worked as an agricultural laborer and Maria also went into farm service. She married Thomas Smith, a farm laborer from neighboring Beckley.

The Smiths, like their neighbors, were orchardists. Some orchardists specialized in fruit varieties of their own raising, including seedling apples. One such was the Granny Smith. The earliest account of the origin of the Granny Smith appeared in the Farmer and Settler of 25 June 1924, in an article by Herbert Rumsey, a Dundas orchardist and local historian.

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