Granny Smith Apples and Apple Toss Recipe
The Granny Smith is an often sought after apple for baking and fresh eating. Many folks come in all season looking for these apples but these are actually a late season apple.
Approximate Ripening Date: October 15
Flavor: This is a hard and tart apple. The flavor is a bit vegetal and not terribly complex but pleasant to those that like a tart apple. THe texture is dense and firm and decently juicy when fresh.
Baking; The Granny Smith holds it's shape well when baked. It's a popular apple in many recipes but don't be afraid to add some other varieties to create more depth in flavor.
History: Discovered in New South Wales, Australia around 1868, the Granny Smith is a chance seedling.
Mary Jean Hlavac, McFarland - from the Wisconsin Apple Growers Cookbook
5 cups assorted melon balls (watermelon, cantaloupe, etc.)
1-8 ounce lemon yogurt
2 T. orange juice
1/2 of a 4-ounce container frozen light whipped topping thawed
3 medium apples, cored and chopped, coarsely
A sprinkle of broken pecans - optional
Store the melon balls in a covered container. Chill till serving time. In a 1-1/2 quart covered container stir together yogurt and juices, fold in thawed topping. Stir in chopped apples. Cover and chill up to 4 hours. Optional - sprinkle with pecan pieces before serving.