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.