apple of my eye

So this week's blog post was inspired by the Fuji apple in my lunch. I've never realized how many types of apples there are! Of course everyone knows the basic ones like red delicious, golden delicious, and delicious delicious (just kidding). My favorites as of right now have to be Honeycrisp or Fuji. Here's a site that lists many types of apples: http://www.nicholsfarm.com/ottoapplecard.htm

Anyway, I wanted to spotlight the origin of the name for the classic Granny Smith apple.

Granny (Ramsey) Smith apples were “born” in Australia in 1868 when Maria Ann Smith discovered a new kind of apple, purely by chance, growing on her compost heap. The seedling (malus domestica x malus sylvestris) was growing happily in the humid almost subtropical climate of Sydney.

(src:http://www.justfoodnow.com/2008/09/13/sour-apples-and-sesame-snaps/)

Granny Smith apples are considered all-purpose apples. They have an even green skin and have a crisp, firm flesh. Granny Smith apples are simply good for eating, as well as being a good cooking and baking apple. Granny Smith apples can be made into applesauce, apple pies, and many other apple cobblers and cakes. Granny Smith apples are also desirable for their long shelf life. They will stay crisp for much longer than other varieties of apples.