Granny Smith - The Worldwide Gourmet presents all about apple

Long looked upon as a mystical, even divine, fruit evoking eroticism and sensuality, the apple is undoubtedly one of humanity's oldest foods. With its sour, sweet and even salty notes, the apple we bite into so enthusiastically also lends itself to 1001 culinary uses, continually inspiring new preparations in every age and culture. Whether apples are part of classic dishes, dazzling new creations from famous chefs or family recipes handed down from generation to generation, cooks have always known how to make the most of this fruit, found almost everywhere on earth.

Of all the varieties of apples available, Granny Smith is one of the most popular in the world. It is a particular favorite of consumers because of its crispness and slightly tart taste. Most of the Granny Smiths sold in Canada come from Washington state, which provides Canadians with 16 million kilograms each year.

The Granny Smith apple was first cultivated in 1868 in Sydney, Australia by Maria Ann Smith, the "granny" who gave her name to this wonderfully versatile fruit. It is bright green, sometimes with yellow highlights when ripe, and of average size. It has very firm juicy white or cream-colored flesh and a thick skin. It lends itself well to pies, cakes, compotes, spreads, chutneys, sauces and salads. It stands up well to normal cooking and freezes easily.

Culinary hints for getting the most from Granny Smith apples

Salads

Desserts
Apple pie is usually made with sweet apples. For a tarter flavor, Granny Smith apples are the perfect choice. You can even add some pecans and fresh ginger.

Frozen Preparations
Granny Smith sorbet with fresh mint is wonderfully refreshing. Granny Smith granita drizzled with an apple-based aperitif is delicious. For a frozen beverage, combine Granny Smith apples, ice cubes, soy milk and strawberries in a blender.

White meat
When you think "apple," you probably automatically think "dessert." However Granny Smith apples also prove to be a perfect companion for savory flavors as well, particularly pork, chicken, veal, guinea fowl and rabbit. Finely diced Granny Smith apple can also be added to the cooking juices or sautéed in butter to be used as a garnish.

Comfort food
What could be more comforting than a good soup? And if you add some apple, especially a tart variety like Granny Smith, you'll have a dish that's also healthful and invigorating! Just use your imagination to come up with your own variations.

Asian soup with rice, chicken, coconut and small pieces of Granny Smith apple
Soup with dried white beans, lamb and diced Granny Smith apple
Creamy root vegetable (potato, parsnip, carrot, etc.) and Granny Smith apple soup with spicy oil
Tomato, pearl barley and diced Granny Smith apple bouillon
Fish soup with rouille (saffron-garlic mayonnaise) croutons and Granny Smith apple purée

Side purées for both kids and adults
Here are a few original and tasty ideas for creating vegetable purées that include Granny Smith apple purée. They make a great side for many different main dishes:

Carrots, Granny Smith apples and ground ginger (with fish)
Potatoes, Granny Smith apples and chopped cilantro (with roast pork or pork tenderloin)
Rutabaga, Granny Smith apples and whole sweetened cranberries (children love it!)
Parsnips and Granny Smith apples with a touch of grainy mustard (with white-fleshed fish or veal)
Chick peas, Granny Smith apples and curry (with Moroccan-style lamb or chicken tagine, or cooked in broth)