The original tart-and-crisp green apple — firm, mouth-puckering, and the gold standard for baking and snacking that stays crunchy long after picking. Discovered as a chance seedling on Maria Ann "Granny" Smith's farm in New South Wales, Australia in the late 1860s, this apple became a worldwide favorite for good reason. Its grass-green skin and dense, juicy flesh deliver a bright, lemony tartness with very low sweetness — the flavor that defines a classic apple pie, holds its shape in the oven, and resists browning long enough to brighten a salad or cheese board. Why growers choose the Granny Smith Unmistakable flavor. Crisp, high-acid, and tart, it is the benchmark green apple for pies, tarts, sauces, and fresh eating alike. Exceptional keeper. Few apples store as well — kept cool, Granny Smith holds its firm texture and snap for months after harvest. Heavy, reliable bearer. A vigorous, productive tree that rewards a sunny spot with full crops of uniform, long-stemmed fruit. Late-season harvest. Fruit ripens in October into November, extending your apple season well past the early varieties. Cold-hardy and adaptable. Comfortable in USDA zones 5 through 8, it shrugs off real winters and thrives across a wide range of climates. At a mature 12 to 15 feet tall and 8 to 10 feet wide, it settles into a backyard orchard, a sunny corner of the garden, or a single specimen tree that earns its keep with spring blossom and an autumn harvest you can lean on year after year.
