Granny Smith apples are said to have been discovered in Australia by a woman named Maria Ann (Granny) Smith. 

While there are many versions of the story, one popular legend is that she was testing French crab apple varieties for cooking, throwing the cores and seeds out her kitchen window.

As a result, a new cultivar of apple began to grow that would become what we now know as Granny Smith Apples. 

These apples have a signature green color that will start to turn a greenish-yellow when it gets too ripe.

Flavor-wise, it’s quite tart with a subtle sweetness. Texturally, these apples are very firm and hold their shape well when baked. 

Due to their thick skin, Granny Smith apples tend to last longer than others and don’t bruise quite as easily.