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The Granny Smith, also known as a green apple or sour apple, is an apple cultivar that originated in Australia in 1868. [1] It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling .
The delicious, light green Granny Smith apple was named after Maria Ann Smith, who, in 1868, found an apple tree seedling growing in her backyard garden. Granny Smith, who lived in New South Wales ...
Here are different types of apples, including which are best for baking. Try popular varieties like Gala and Granny Smith or unique ones like Cosmic Crisp.
Apples are one of the most popular fruits in the U.S., ... According to the U.S. Apple Association, that honor goes to Gala, followed by Red Delicious and Granny Smith.
Variants include Boskoop red, yellow and green. This rustic apple is firm, tart and fragrant. Greenish-gray tinged with red, the apple stands up well to cooking. Generally Boskoop varieties are very high in acid content and they can contain over four times the vitamin C of Granny Smith or Golden Delicious. [1] The apple grows well in Normandy ...
Apples contain on average per serving about eight times the amount of proanthocyanidin found in wine, with some of the highest amounts found in the Red Delicious and Granny Smith varieties. [9] An extract of maritime pine bark called Pycnogenol bears 65–75 percent proanthocyanidins (procyanidins). [10]
In this beet and apple salad recipe, bright, plump beets sliced in quarters tinge the white flesh of Granny Smith apples bright pink. The result is a vibrantly colored dish that merits attention.
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