Granny Smith Apple Tree

Granny Smith Apple TreeThe original tart and crisp green apple firm, mouth puckering, and the gold standard for baking and snacking that stays crunchy long after picking. Discovered as a chance seedling on Maria Ann "Granny" Smith's farm in New South Wales, Australia in the late 1860s, this apple became a worldwide favorite for good reason. Its grass green skin and dense, juicy flesh deliver a bright, lemony tartness with very low sweetness the flavor that defines a classic

The original tart-and-crisp green apple — firm, mouth-puckering, and the gold standard for baking and snacking that stays crunchy long after picking.

Discovered as a chance seedling on Maria Ann "Granny" Smith's farm in New South Wales, Australia in the late 1860s, this apple became a worldwide favorite for good reason. Its grass-green skin and dense, juicy flesh deliver a bright, lemony tartness with very low sweetness — the flavor that defines a classic apple pie, holds its shape in the oven, and resists browning long enough to brighten a salad or cheese board.

Why growers choose the Granny Smith

• Unmistakable flavor. Crisp, high-acid, and tart, it is the benchmark green apple for pies, tarts, sauces, and fresh eating alike.
• Exceptional keeper. Few apples store as well — kept cool, Granny Smith holds its firm texture and snap for months after harvest.
• Heavy, reliable bearer. A vigorous, productive tree that rewards a sunny spot with full crops of uniform, long-stemmed fruit.
• Late-season harvest. Fruit ripens in October into November, extending your apple season well past the early varieties.
• Cold-hardy and adaptable. Comfortable in USDA zones 5 through 8, it shrugs off real winters and thrives across a wide range of climates.

At a mature 12 to 15 feet tall and 8 to 10 feet wide, it settles into a backyard orchard, a sunny corner of the garden, or a single specimen tree that earns its keep with spring blossom and an autumn harvest you can lean on year after year.