Granny Smith

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Pucker up, tart apple lovers. Beyond the iconic light-green skin of this apple awaits a lemon-like acidity with just enough sweetness. Discovered by none other than Granny Smith on her farm in Australia.

Baking
Beverages
Freezing
Salads
Sauces
Snacking
The iconic green apple, famously tart with loads of juice and a firm crunch
Season
Year-round
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Place of origin
Australia
Parentage
Believed to have descended from French Crabapples, cultivated by Maria Ann Smith
less sweet
more sweet

Washington Apple Pie

See the recipe
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FAQ

How do I pick the best apple at the market?
Look for apples with shiny skin — they will be crisper and tastier than dull apples. They should feel firm when you give them a gentle squeeze, and not have any bruises or punctures.
Should I refrigerate my apples?
Yes! Your apples will stay fresh and crunchy when they’re stored at about 32°F/0°C.
How do I keep apples from turning brown?
Apples naturally oxidize (aka turn brown) after they’re sliced and exposed to air. They are still safe to eat! But don’t look or taste as fresh. You can keep the brown at bay by dipping or spraying slices with a 3:1 water and citrus mixture.
What’s the right way to wash an apple?
Rinse them under cool running water while scrubbing vigorously with your clean hands. Pay special attention to the top near the stem and the bottom near the calyx (the little dimple on the bottom).
Where can I find a new Washington apple supplier?
Right this way.

What is a club variety?

Some Washington apples are known as "club" or "proprietary" varieties. Club varieties are patented and trademarked, and sold exclusively by specific companies.