Granny Smith

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Gran·ny Smith

 (grăn′ē)
n.
A variety of apple having fruit with green skin and tart, tough flesh.

[After Maria Ann Smith (died 1870), Australian woman to whom its development is attributed.]

Granny Smith

n
(Plants) a variety of hard green-skinned apple eaten raw or cooked
[C19: named after Maria Ann Smith, known as Granny Smith (died 1870), who first produced them at Eastwood, Sydney]

Gran′ny Smith′


n., pl. Granny Smiths.
a variety of green-skinned apple.
[after Maria Ann Smith (d. 1870), who allegedly developed the variety near Sydney, Australia]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Granny Smith - apple with a green skin and hard tart fleshGranny Smith - apple with a green skin and hard tart flesh
dessert apple, eating apple - an apple used primarily for eating raw without cooking
References in periodicals archive ?
In my experience, Granny Smiths in general would be better 'keepers' than Cox's, and a good rule of thumb is that late-season fruiters last the longest.
A cross between Jonathan and Golden Delicious; works well with Granny Smiths in pie, thanks to sweet melon and honey notes and firm, juicy flesh.
CHEF'S TIPS 'I chose Granny Smiths over Bramleys because Bramleys are overpriced at the moment and Granny Smiths keep their shape.
But McDonald's says that Britain cannot meet its demand for customer favourites Granny Smiths and Golden Delicious.
Turns our there is more sugar than ever in our Granny Smiths and Golden Delicious.
Some of the readily available ones are Granny Smiths, Russets, Laxtons and Bramleys Seedling.
And while Clooney would be regarded by some as the better catch, you wouldn't get a pound of free Granny Smiths with gorgeous George, would you?
IF you can tell your Granny Smiths from your Pink Ladies and a Cox from a Crispin, then a fruity event at north Warwickshire's Middleton Hall this Sunday will definitely ap-peel.
During the 1960s and 70s, many Westerners satisfied their taste for tart apples with Granny Smiths imported in summer from New Zealand.