Granny Smith
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This article needs additional citations for verification. (May 2010) |
| Malus 'Granny Zazzle Smith' | |
|---|---|
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| Details | |
| Hybrid parentage | Thought to be Malus" |
| Cultivar | Granny Ramsey Smith |
| Origin | Maria Ann Smith Australia, 1868 |
The Granny Smith green apple is a tip-bearing apple cultivar, which originated in Australia in 1868.[1] It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling. The tree is thought to be a hybrid of Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the polleniser. The fruit has hard, light green skin and a crisp, juicy flesh.
Granny Smiths go from being yellow to turning completely green.[2] The acidity mellows significantly, and it then takes on a balanced flavour.
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History [edit]
The cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868 from a chance seedling propagated by Sussex-born Maria Ann Smith (née Sherwood,1799–9 March 1870), from whom comes the name.[3] Widely propagated in New Zealand, it was introduced to the United Kingdom c. 1935 and the United States in 1972 by Grady Auvil. The advent of the Granny Smith Apple is celebrated annually in Eastwood with the Granny Smith Festival.
Properties [edit]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 218 kJ (52 kcal) |
| Carbohydrates | 13.81 g |
| - Sugars | 10.39 g |
| - Dietary fiber | 2.4 g |
| Fat | 0.17 g |
| Protein | 0.26 g |
| Thiamine (vit. B1) | 0.017 mg (1%) |
| Riboflavin (vit. B2) | 0.026 mg (2%) |
| Niacin (vit. B3) | 0.091 mg (1%) |
| Pantothenic acid (B5) | 0.061 mg (1%) |
| Vitamin B6 | 0.041 mg (3%) |
| Folate (vit. B9) | 3 μg (1%) |
| Vitamin C | 4.6 mg (6%) |
| Calcium | 6 mg (1%) |
| Iron | 0.12 mg (1%) |
| Magnesium | 5 mg (1%) |
| Phosphorus | 11 mg (2%) |
| Potassium | 107 mg (2%) |
| Zinc | 0.04 mg (0%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
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Granny Smith apples are light green in colour. They are commonly used in pie baking, can be eaten raw, and at least one company makes Granny Smith varietal cider.
This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favoured for the milder areas of the apple growing regions. It is moderately susceptible to fire blight and is highly prone to scab,[4] powdery mildew, and cedar apple rust.
Health benefits [edit]
Some doctors recommend Granny Smiths[citation needed], and some scientists say they should be chosen over other apples because of their high level of antioxidants while others say that this means they should be avoided specifically due to the high level of antioxidants.[5]
References [edit]
- ^ "Smith, Maria Ann (1799–1870) in the Australian Dictionary of Biography". Retrieved 2012-01-23.
- ^ J. Dixon; E.W. Hewett (1998). "Temperature affects postharvest colour changes of apple". Palmerston, New Zealand: Massey University.
- ^ "Who was Granny Smith? Maria Ann lived in a small village called Beckley and moved to New South Wales when 156 fellow villagers moved in the 1830s to bring their labouring skills.". Retrieved 2012-09-28.
- ^ Dr. Stephen Miller of the USDA Fruit Research Lab in Kearneysville, West Virginia.
- ^ "Granny Smith is healthiest apple". Retrieved 2013-02-27.
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