Granny Smith facts for kids
The Granny Smith is a popular type of apple that first grew in Australia in 1868. It's named after Maria Ann Smith, who discovered and grew this apple from a random seed. Scientists believe it's a mix of a wild European apple and a regular apple tree.
This apple has a firm, bright green skin and a crunchy, juicy inside. Granny Smiths are completely green when young. They turn yellow when they get very ripe. As they ripen, their tart taste becomes much milder and more balanced.
Many people enjoy eating Granny Smith apples fresh. They are also one of the most popular apples used for cooking.
Contents
History of the Granny Smith Apple
The Granny Smith apple first appeared in Eastwood, New South Wales, Australia, in 1868. This area is now a suburb of Sydney. The apple's discoverer was Maria Ann Smith. She had moved to Australia from England in 1839 with her husband, Thomas.
In 1855, the Smiths bought a small fruit farm. This area was famous for growing fruit in colonial Australia. Maria Smith had many children and was well-known in her community. People started calling her "Granny" Smith as she got older.
The story of how the Granny Smith apple began was first written down in 1924. One story says that in 1868, Maria Smith threw out some French crab-apple leftovers near a creek. A new apple tree then grew from one of these seeds. Another story says she was testing French crab-apples for cooking. She threw the cores out her kitchen window, and a new tree grew there.
No matter how it started, Maria Smith began growing this new apple on her farm. She found the apples were great for cooking and eating fresh. They were "sweet and crisp to eat," not too tart. She sold her apples at a market in Sydney, where they became very popular. They also stored "exceptionally well."
Maria Smith passed away in 1870, just a few years after her discovery. But other local farmers had noticed her special apple. Edward Gallard was one of these farmers. He planted many Granny Smith trees. He even bought the Smith farm when Thomas Smith died in 1876.
Gallard successfully sold the apple locally. However, it didn't become widely known until 1890. That year, it was shown at an agricultural show as "Smith's Seedling." The next year, it won a prize for cooking apples under the name "Granny Smith's Seedling." The apple was a big hit, and soon many people were showing Granny Smith apples at farm shows.
In 1895, the New South Wales Department of Agriculture officially recognized the apple. They started growing the trees at a government farm. They suggested it was a good apple for export because it could be picked late in the season. The government actively promoted the apple, which helped it become very popular.
Its fame around the world grew because it could be picked in March and stored until November. In the late 1800s, fruit sellers found ways to ship the apples overseas using cold storage. Because Granny Smiths could be stored for a long time, they could be sent far away. This was important when Australia's food exports were growing fast.
After World War I, huge amounts of Granny Smiths were exported. By 1975, 40 percent of all apples grown in Australia were Granny Smiths. By then, they were also being grown in other parts of the Southern Hemisphere, like France and the United States. Today, the discovery of the Granny Smith apple is celebrated every year at the Granny Smith Festival in Eastwood.
Properties of Granny Smith Apples
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
|
1 g
|
|
| Sugars | 30pg |
| Dietary fiber | g |
|
0. g
|
|
|
Protein
|
0 g
|
| Vitamins | Quantity
%DV†
|
| Thiamine (B1) |
1%
0.017 mg |
| Riboflavin (B2) |
0%
0.0 mg |
| Niacin (B3) |
1%
0.1 mg |
| Pantothenic acid (B5) |
20%
1 mg |
| Vitamin B6 |
0%
0 mg |
| Folate (B9) |
1%
3 μg |
| Minerals | Quantity
%DV†
|
| Calcium |
1%
6 mg |
| Magnesium |
1%
5 mg |
| Phosphorus |
2%
11 mg |
| Potassium |
4%
107 mg |
| Zinc |
0%
0 mg |
| †Percentages estimated using US recommendations for adults. | |
Apples are hybrids, meaning their seeds create new kinds of apples. To keep the exact same type of apple, growers use grafting. This means attaching a piece of a Granny Smith tree onto another apple tree. All Granny Smith apple trees today are clones of the first tree found in Sydney.
Granny Smith apples are light green. They are often used in many apple recipes. These include apple pie, apple cobbler, apple crumble, and apple cake. People also enjoy eating them raw as table apples. Some companies even make cider from Granny Smith apples.
These trees can get some plant diseases. They are somewhat likely to get fire blight. They are also very likely to get scab, powdery mildew, and cedar apple rust.
Granny Smith apples store much better than other apples. This is a big reason why they are so successful for export. They don't produce much ethylene, a gas that makes fruit ripen faster. In the right conditions, Granny Smiths can be stored for up to a year without losing quality.
This apple tree needs fewer cold winter hours to grow fruit. It also needs a longer growing season. This makes it a good choice for apple-growing areas with milder climates. However, they can get a skin problem called superficial scald. They can also get bitter pit, which causes small brown spots. Growers can treat these issues to keep the apples healthy.
Health Benefits of Granny Smith Apples
Granny Smith apples are known for being high in antioxidants. They have the most phenols compared to other apple types. Antioxidants help protect your body's cells. Some experts say Granny Smiths are a great source of antioxidants, especially if you eat them with the skin on.
Granny Smiths are naturally low in calories. They are also high in dietary fiber and potassium. This makes them a common recommendation for healthy diets and for people trying to lose weight.
According to the US Apple Association, the Granny Smith is one of the fifteen most popular apple types in the United States.
Images for kids
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Granny Smith has a round shape with light green colour
See also
In Spanish: Granny Smith para niños
