Granny Smith Semi-dwarfing

This famous apple originated as a chance seedling in the back garden of a Mrs. Mary Anne Smith of Ryde near Sydney around 1860. It's thought to be the offspring of a variety called 'French Crab' which it closely resembles. Granny's are large and very green with prominent dots on the skin. The white flesh is very crisp, juicy and acid. Unfortunately the public seldom have a chance to eat fully mature Granny's straight off the tree as they are picked in March and cool stored. If left on the tree long enough they develope a yellow blush and really are good to eat. Great eaten, cooked and also in cider when mixed with sweeter varieties. Suitable for low-chill conditions.

Note this variety is also available on dwarfing rootstocks.