The Granny Smith apple, known for its bright green color and tart flavor, was discovered by Maria Ann 'Granny' Smith in 1868 in New South Wales, Australia. She found a chance seedling growing on her property near a creek where she had thrown out some French Crab apples. Unlike many apple varieties that are bred for sweetness, the Granny Smith is high in acidity and low in sugar, which makes it excellent for baking as it holds its shape and provides a sharp contrast to sweet fillings. It is one of the few apple varieties that is also highly resistant to bruising. Today, it is one of the most widely grown apple cultivars in the world.