Granny’s for­mula for de­ci­cious pie

Western Times - - CLASSIFIEDS - ED HALMAGYI fast-ed.com.au

GRANNY SMITH AP­PLES ... POS­SESS THE ACIDIC TART SOURNESS OF THE WILD CRAB AP­PLES FROM WHICH THEY EMERGED, BUT ALSO THE SWEET­NESS OF THE EURO­PEAN DO­MES­TIC AP­PLE STOCKS.

THIS year is a ban­ner year for agri­cul­ture in Aus­tralia, as it is the sesqui­cen­te­nary of an iconic Aus­tralian food, the granny smith ap­ple.

One hun­dred and fifty years ago, the Syd­ney sub­urb of East­wood sat to­wards the edge of the young city, perched be­tween an emerg­ing colo­nial cen­tre and the more dis­tant towns of Rich­mond and Wind­sor.

In those days, the un­du­lat­ing hills and plen­ti­ful creeks of Syd­ney’s lower hills district were home to tracts of mar­ket gar­den and or­chards that were es­sen­tial for keep­ing both set­tlers and con­victs fed. Coin­ci­den­tally, this was the same year that the fi­nal pe­nal trans­porta­tions reached our shores, and the idea of a mod­ern

Aus­tralia was born.

Maria Smith and her hus­band

Thomas were es­tab­lished or­chardists, grow­ing ap­ples, pears, quinces and stone fruit.

Yet it was the feral seedling that emerged next to a stream at the bot­tom end of their prop­erty that would come to be their mark in his­tory.

Granny smith ap­ples have a unique blend of qual­i­ties. They pos­sess the acidic tart sourness of the wild crab ap­ples from which they emerged, but also the sweet­ness of the Euro­pean do­mes­tic ap­ple stocks.

Cou­pled with bold crisp­ness, ex­cel­lent abil­ity to be cooked and high con­cen­tra­tions of nat­u­ral an­tiox­i­dants that give them long shelf life, they have come to be one of the world’s most pop­u­lar fruits.

In or­der to get the best out of a granny smith, eat it with the skin on. As with many fruits and veg­eta­bles, the great­est con­cen­tra­tion of nu­tri­tion is found in the outer lay­ers.

And keep Satur­day, Oc­to­ber 20 free, as the epony­mous Granny Smith Fes­ti­val is on in East­wood.

It’s one of the na­tion’s big­gest street par­ties, and this mile­stone year there is re­ally some­thing to cel­e­brate.

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