For many, this is their go-to baking apple. This variety is crisp and tart and its flavor holds up well in recipes with spicy notes, plus the flesh is firm enough to retain its shape when cooked. It was discovered in Australia in the 1860s by a Mrs. Maria Smith. Since she found the apple to be both an “eater” and a “cooker” she personally spread its popularity. In what is considered a brilliant bit of marketing, she called them Granny Smith after herself and helped to spread the word of its versatility. The apple may have come from a French Crab, although its parentage is uncertain. It remains one of the most popular apples in the United States. Although crisp and tart, the flavor mellows to a sweetness in storage.Good choice for eating out of hand or in salads Good choice for pies.
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Photograph by Tarasyuk Igor.
Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.