You can spot a display of Granny Smiths a mile away. Among the vibrant reds, oranges, and yellows of the other fruits, these bright spring-green apples shine like they have their own special spotlight. And maybe they do.
The Granny Smith hybrid was first propagated in Australia in 1868 by, yes, the real Granny Maria Ann Smith and it is now grown in apple-growing regions around the world. The fruit's inherent hardness and resistance to bruising makes it ideal for shipping -- and for packing into lunchboxes.
Eaten raw, these apples have have a pleasing tart flavor and a crisp, watery texture. The skin can be tough, so it's nice to either peel the fruit before eating or slice it into very thin wedges. Granny Smiths pair well with sharp cheeses, making them a welcome addition to cheese plates and antipasti platters. They are our apple of choice when it comes to making a good Farmers Lunch Sandwich.
But Granny Smiths also put on quite a show in the baking department. They hold their shape well during cooking and their tart flavor balances the sweetness in dessert recipes. Cobblers, pies, cakes, muffins, and tarts are all the better for a Granny Smith in the mix. You can use them all on their own or in combination with other apples for a more rounded apple flavor.
Here are a few of our favorite recipes:
• Apple Yogurt Cake with a Cinnamon Streak • Apple Dutch Baby Pancakes • Apple and Parsnip Soup • Farmers Lunch Sandwich • Crispy Turnovers with Apple, Bacon, and Caramelized Onions
Are you a fan of Granny Smith apples? What do you use them for?
Related: Brunch Party Idea: Baked Apples with Yogurt
(Image: Dream79/Shutterstock)
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I make a savory galette with granny smiths, parsnips, sharp cheddar, and a hazelnut crust.
I love to just eat them, too! When I was pregnant I craved granny smiths more than anything. I wonder why?
There are so many other farmer's market apples that never make it onto most grocery store shelves- why not introduce people to a great apple that we've never heard of, while also celebrating an apple that we've all eaten since we were in 2nd grade (with peanut butter of course!)
I've been eating a lot of Stayman's Winesap apples, for example, and they're a little sweeter than Granny Smiths, but they've still got a nice tart bite to them. I cut them up and eat one in my oatmeal every morning!
Granny Smiths are way too tart for me to just eat plain. My mouth started watering in fear just reading about them. #wimp
I dice up half or a quarter of a Granny Smith and add it to my tuna salad. Since I hate celery and never use it, this makes a huge difference in the texture!
I try and keep one or two of these in my fridge at all times. They are a great addition to green salads, chicken salads, quesadillas and sandwiches.
I love Granny Smith apples with an unholy passion. They are nearly the only apples I eat raw; I love how tart they are. I eat one nearly every day.
I *don't* love baking with them, though; I think they stay too firm. I'd rather bake -- apple crisp or pie -- or make plain applesauce with McIntosh apples.
I love them with a little cabbage, almonds and sesame seeds with some light dressing - usually rice wine vinegar, a dash of sesame oil, veggie oil, salt and pepper. It's a staple around my house.