Granny Smith apples are a gorgeous colour of green. They have a slightly harder texture and are just a little less sweet than other apples. Starting as a chance seedling in Australia in 1868, they’re thought to have been a hybrid of the European Wild Apple and a domestic apple.
TASTE: tart & tangy
FLESH: extra firm, crisp
BEST FOR: fruit trays, baked desserts
While a raw Granny Smith is tart and tangy, once baked they’re much sweeter – which makes them ideal for cooking.