[citation needed] The fruit is hard, firm and with a light green skin and crisp, juicy flesh.

[4] The Granny Smith cultivar originated in Eastwood, New South Wales, Australia (now a suburb of Sydney) in 1868.

Its discoverer, Maria Ann Smith (née Sherwood[1]), had emigrated to the district from Beckley, East Sussex in 1839 with her husband Thomas.

One of those interviewed recalled that, in 1868, he (then twelve years old) and his father had been invited to Smith's farm to inspect a chance seedling that had sprung near a creek.

[1] Another story recounted that Smith had been testing French crab-apples for cooking, and, throwing the apple cores out her window as she worked, had found that the new cultivar had sprung up underneath her kitchen windowsill.

Whatever the case, Smith took it upon herself to propagate the new cultivar on her property, finding the apples good for cooking and for general consumption.

"[5] She took a stall at Sydney's George Street market, where the apples stored "exceptionally well and became popular" and "once a week sold her produce there.

It is moderately susceptible to fire blight and is very prone to scab,[10] powdery mildew, and cedar apple rust.

Granny Smith is much more easily preserved in storage than other apples, a factor which has greatly contributed to its success in export markets.

[16] The Granny Smith was one of four apples honored by the United States Postal Service in a 2013 set of four 33¢ stamps commemorating historic strains, joined by Northern Spy, Baldwin, and Golden Delicious.