Granny Smith
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| Malus 'Granny Ramsey Smith' | |
|---|---|
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| Details | |
| Hybrid parentage | Thought to be Malus domestica × M. sylvestris |
| Cultivar | Granny Ramsey Smith |
| Origin | Maria Ann (Sherwood) 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. In some parts of Canada the Granny Smith is referred to as a Green Delicious.
Granny Smiths go from being green to turning completely yellow and looking almost like Golden Delicious after 4 to 5 months postharvest[2]. The acidity mellows significantly, and it then takes on a balanced flavor.
[edit] History
The cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868 from a chance seedling propagated by Kentish-born Maria Ann Smith (née Sherwood, b. 1799, d. 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.
[edit] Properties
| 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 color. They are eaten raw and commonly used in pie baking.
This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favored 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.
[edit] References
- ^ "Smith, Maria Ann (1799–1870) in the Australian Dictionary of Biography". http://adb.anu.edu.au/biography/smith-maria-ann-13199. Retrieved 2012-01-23.
- ^ Temperature affects postharvest color changes of apple. J. Dixon & E.W. Hewett - Massey University, Palmerston, New Zealand - 1998
- ^ "Granny Smith and her Apples". Archived from the original on 2007-08-11. http://web.archive.org/web/20070811001112/http://www.ryde.nsw.gov.au/ryde/msherwood.htm. Retrieved 2007-08-11.[dead link]
- ^ Dr. Stephen Miller of the USDA Fruit Research Lab in Kearneysville, West Virginia.
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