On This Day …

Wednesday 9th March, 1870

Photo by Brandon Heyer

Photo by Brandon Heyer

It is the anniversary of the death of Maria Ann Smith (Nee Sherwood), made famous by her strain of fabulous cooking apples — the Granny Smith.

Maria was the daughter of a farm worker and married a farm worker. She and her husband were recruited to Australia by government agents looking for people with agricultural skills.

So, the couple settled in Ryde, near Sydney, which at the time was a big fruit-growing area. The Granny Smith originated when Maria discovered a chance seedling in 1868, thought to be a hybrid of the European Crab Apple and the common domestic apple, and propagated it.

While the new strain of apples were not commercially grown in her lifetime, the Granny Smith was awarded the award for ‘best cooking apple’ at the 1891 Castle Hill Agricultural and Horticultural Show. By 1895 the Granny Smith began a life as an export trade commodity and is now loved the world over.

Hmm, all this talk about Granny Smiths makes me want to cook up a big apple pie … or an apple crumble … with custard! What is your favourite dish or dessert to use Granny Smith apples in?

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Published in: on 8th March, 2013 at 10:41 am  Comments (4)  
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4 CommentsLeave a comment

  1. Cut the core out, stuff with raisins and bake in oven. Yum yum. Thanks Amanda. Now I’m hungry. Xxxx

    • Yummy apples. I eat them every day. Thanks for dropping by Jo – sorry to stir your appetite like that. 🙂

  2. We’ve been making lots of apple sauce these last few months. I learned to make apple pie from scratch from my mum, but apple crumble with custard is also a big favourite at home ~ which we like to call Crabapple House, in honour of our 7 crabapple trees, and three regular apple trees. So much apple talk… better stop now before I give you the pips! xx

    • Yes, I know about you and your Thermomix apple sauce. 😛 I made a pistachio gelatto the other day, from scratch. Now, that was a big job. Fresh pistachios had to be peeled, then shelled, then blanched, then peeled again, then blitzed with a few other ingredients before I even got to the gelatto recipe! Phew! But it is very yum.


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