Granny Smith

Discovered in 1868 in Australia by Maria Ann Smith as a French Crab chance seedling, the Granny Smith apple grows on highly vigorous, tip-bearing trees acting as excellent universal pollinators. It yields medium-to-large, round fruit wrapped in smooth, grass-green skin with white lenticels, often developing a pinkish blush at high Himalayan elevations up to 8,500 feet. Requiring 500 to 600 chilling hours, this late-maturing variety performs reliably across diverse altitudes. When cultivated in lower, warmer valley elevations around 5,000 feet, the increased ambient heat units accelerate starch conversion, significantly elevating the fruit's Brix levels to deliver a much sweeter, less aggressively tart flavor profile. Harvested late October as seeds fully blacken, the sharply crisp, dense, bright-white flesh resists bruising and browning perfectly, maintaining exceptional pressure for six months in standard cold storage and a full year under controlled atmosphere parameters.