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<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Granny Smith apple Recipes|Browse All Granny Smith apple Recipes]]''':| [[:Category:Granny Smith apple Recipes by Preparation Time|Granny Smith apple Recipes by Preparation Time]] |[[:Category:Granny Smith apple Recipes by Cost|Granny Smith apple Recipes by Cost]] |[[:Category:Granny Smith apple Recipes by Dish Type|Granny Smith apple Recipes by Dish Type]] </p></div>
 
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Granny Smith apple Recipes|Browse All Granny Smith apple Recipes]]''':| [[:Category:Granny Smith apple Recipes by Preparation Time|Granny Smith apple Recipes by Preparation Time]] |[[:Category:Granny Smith apple Recipes by Cost|Granny Smith apple Recipes by Cost]] |[[:Category:Granny Smith apple Recipes by Dish Type|Granny Smith apple Recipes by Dish Type]] </p></div>
[[Image:|thumb|300px|right|Granny Smith apple]]
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[[Image:grannysmithapple.jpg|thumb|200px|right|Granny Smith apple]]
   
 
==Name Variations==
 
==Name Variations==
   
==About Gravenstein apple==
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==About Granny Smith apple==
   
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Wikipedia Article [http://en.wikipedia.org/wiki/Granny_smith_apples About Granny Smith apple on Wikipedia]
   
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Granny Smith is an apple cultivar originating in Australia around 1865 from a chance seedling propagated by Marie Ana (Granny) Smith. It is thought to be a seed from Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the pollenizer; if this origin is correct, it is a hybrid.
   
Wikipedia Article [http://en.wikipedia.org/wiki/Gravenstein About Gravenstein apple on Wikipedia]
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It was widely propagated in New Zealand, from which it was introduced to England in about 1935 and the United States in 1972 by Grady Auvil.
Gravenstein (danish: Gråsten-Æble) is a variety of apple native to Gråsten in South Jutland, Denmark, although there is some evidence that the variety originated in Italy and traveled north.
 
   
The Gravenstein apple is considered by many to be one of the best all-around apples with a sweet, tart flavor, and is especially good for baking and cooking. It is picked in July and August and is known as a good cooking apple, especially for apple sauce and apple cider. It does not keep well, and so is available only in season. In addition, their short stems and variable ripening times make harvesting and selling difficult.
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Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples that are excellent for cooking, or eating out of hand. They also are favored for salads because the slices do not brown as quickly as other varieties.
   
Most Gravenstein apples have a delicate greenish skin streaked with red, but a few trees produce classically red apples. These red apples, commonly known as Red Gravensteins, are considered a sport rather than a true variety.
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This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favored for the milder areas of the apple growing regions.
 
The Gravenstein was introduced to North America in the early 19th century, perhaps by Russian fur traders, who are said to have planted a tree at Fort Ross in 1811. They are found most widely on the west coast of the United States, and in particular, in Sonoma County, California. Luther Burbank praised the apple, "It has often been said that if the Gravenstein could be had throughout the year, no other apple need be grown."
 
 
During the first half of the 20th century, Gravensteins were the major variety of apples grown in western Sonoma County, and were the source for apple sauce and dried apples for the U.S. troops in World War II. Most of the orchards in Sonoma County are now gone due to a combination of suburban development, a shift to wine production, and economic changes in the apple industry. Only six commercial growers and one commercial processor remain in Sonoma County as of 2006. In 2005, Slow Food USA declared the Gravenstein apple a heritage food and included it in their Ark of taste. Slow Food USA reports that production in Sonoma County is currently 750,000 boxes (15,000 tons) of Gravenstein a year; a third of the fruit (250,000 boxes) is of premium market quality.
 
   
   

Revision as of 16:29, April 5, 2006

Grannysmithapple

Granny Smith apple

Name Variations

About Granny Smith apple

Wikipedia Article About Granny Smith apple on Wikipedia

Granny Smith is an apple cultivar originating in Australia around 1865 from a chance seedling propagated by Marie Ana (Granny) Smith. It is thought to be a seed from Malus sylvestris, the European Wild Apple, with the domestic apple M. domestica as the pollenizer; if this origin is correct, it is a hybrid.

It was widely propagated in New Zealand, from which it was introduced to England in about 1935 and the United States in 1972 by Grady Auvil.

Granny Smith apples are a light speckled green in color, though some may have a pink blush. They are crisp, juicy, tart apples that are excellent for cooking, or eating out of hand. They also are favored for salads because the slices do not brown as quickly as other varieties.

This cultivar needs fewer winter chill hours and a longer growing season to mature the fruit, so it is favored for the milder areas of the apple growing regions.


Production of Granny Smith apple

Buying Granny Smith apple

Granny Smith apple Variations

Preparing Granny Smith apple

Cooking Granny Smith apple

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Granny Smith apple Nutrition


Granny Smith apple Nutritional Research

Granny Smith apple Recipes

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