Granny Smith Step-over

This famous Australian apple should be know my most. A very green apple, large 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. They hang very well on the tree after the leaves have fallen, and can start to yellow - that's when they sweeten up and lose any 'hardness' making them great eating. 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. Great eaten cooked and also in cider when mixed with sweeter varieties. Suitable for low-chill conditions.

As we grow it on other rootstocks, be sure that you want it as a Step-over.