The Granny Smith is a chance seedling and was first grown in Australia in 1868 by Maria Ann Smith. It is most likely a hybrid of Malus pumila as the polleniser and Malus sylvestris.
Fun fact: There is a festival called the “Granny Smith Festival” that takes place in Eastwood (a suburb of Sydney) every October with about 60,000 people!
The hard apple with its light green skin and juicy, crisp flesh is famous for its acidic and tart flavour. The acidic flavour is not caused by a lack of sugar, though, but by a high level of fruit acid.
When overripe the green turns yellow.
It remains firm even when baked which makes it a popular choice for pies. In 2019 it was reported the third most popular apple in America.
The fruit grows best in hot climates and takes a long time to fully grow.
Side note: If you tend to have an allergic reaction to some apples, the Granny Smith is not a good choice.