The Granny Smith apple, a staple in lunchboxes worldwide, was discovered by Maria Ann Smith in 1868. Smith, a grandmother living in New South Wales, Australia, found a chance seedling growing in a pile of compost where she had discarded some French crabapples. This 'lucky accident' produced a fruit that was bright green, exceptionally tart, and unusually crisp. Unlike many other apples of the time, Granny Smiths have a long shelf life and do not bruise easily, making them ideal for export. Their high acidity also makes them perfect for cooking, as they maintain their structure when baked. Today, they are one of the most recognizable and widely grown apple varieties globally.