This large green apple originated in New Zealand or Tasmania the mid-1800s. It is a widely recognized and popular variety, known for its distinctive tart flavor, firm texture, and bright green color. We know in the pictures they have a bright red blush to the apples. That is what happens when Granny Smith apples are left on the tree long enough to properly ripen. This richly deepens the flavor and mellows out the sharp tartness of the apples. The fruit of the Granny Smith apple is medium to large in size, and has a round or oblong shape. The skin is smooth, with a bright green color that can range from light to dark, and may be covered in a thin waxy coating. The flesh is crisp and juicy, with a pale green to white color. It has a tart, tangy flavor, which some people describe as bracing. The Granny Smith apple is a late-season variety, typically harvested in late October, and can store well for several months under proper conditions. The tree is moderately vigorous and upright with lateral branching, and may require thinning to ensure good fruit quality. It is also known for its high productivity and good disease resistance- particularly to Apple Cedar Rust. Its branching tendency and spur bearing growth habit is ideal to espalier. The Granny Smith apple is a versatile fruit that can be used in a variety of culinary applications, from baking and cooking to eating raw or using in salads. Its tart flavor pairs well with sweet or savory ingredients, and it is often used in recipes for pies, tarts, sauces, and even caramel apples. USDA Zone: 5-9 (has demonstrated an ability to grow in zone 4) Mature Heights: B.9: ~8-10' Tall at Maturity; Dwarf M.9-337: ~10-12' Tall at Maturity; Dwarf M.7: ~15-17' Tall at Maturity; Semi-Dwarf M.111: 18-21' tall at Maturity; Semi-Dwarf Anotonovka: 25'+ tall at Maturity; Standard Sun: Full Sun Bloom Group: 4, Late Mid Season Ripening Time: Late October Pollination: Required Ships Spring 2026
