Maturity
mid-October

Storing
4 months at 0 degrees C

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

• 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)