Granny Smith

Family: Rosaceae Fruit

Crisp as fresh-cut glass, Granny Smith brings a bright, tart snap with a clean, mouthwatering acidity that lingers pleasantly.

The fruit is firm and juicy, holding its shape beautifully from orchard to table, with a classic apple crunch and a refreshing green glow. Ideal for fresh snacking and for making bold, tangy sauces and preserves that celebrate its signature bite.

Light: Full SunMaturity: 120 DaysHabit: Perennial_Crown

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 23rd
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	120
Sun Requirements	Full Sun
Growth Habit	Perennial_Crown
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	60
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Granny Smith’s aggressive tartness and glassy crunch make it a cut above for anything where you want the fruit to stay bright instead of softening into sweetness. It’s the apple you reach for when acidity should lead—sauces, glazes, and pairings with sharp fat (like cheddar) really sing.

Best Uses

fresh-eaten slices with a dusting of flaky salt
tart apple compote or quick-cooked filling that keeps its shape
bold barbecue-style apple glaze for pork or chicken
cheddar-and-apple sandwiches where the fruit stays snappy

Flavor Profile

high, mouthwatering acidity crisp, juicy snap green, tart apple flavor with a clean finish

Kitchen Pairings

sharp cheddar pork dark rum cinnamon honey

Frequently Asked Questions

What is a common disease problem for Malus domestica (Granny Smith) and how can I prevent or treat it?

Apple scab is one of the most frequent issues on Malus domestica, showing up as olive-green to dark spots on leaves and fruit. Remove and bag fallen leaves each week and prune to open the canopy for airflow, then apply a preventative fungicide labeled for apple scab at bud break and again as directed on the label. If you already see spots, continue labeled sprays on a tight schedule until new growth is protected.

How often should I water my Granny Smith apple during the main growing season?

During the main growing phase, water deeply about 1–2 times per week depending on heat and rainfall, aiming for evenly moist soil (not soggy). The top 2–4 inches should be moist; if it’s dry at that depth, water, and if it stays wet or water pools, reduce frequency. Consistent moisture from spring through fruit set helps prevent fruit cracking and poor sizing.

How do I tell when a Granny Smith apple (Malus domestica) is ready to harvest?

Harvest when the apples are fully colored green, the fruit is firm, and the seeds have turned dark brown. Do a taste and texture check on a few apples—ready fruit should be crisp and balanced, not woody. For Granny Smith, that’s typically around late September to October in many climates, but the firmness and seed color are your best indicators.