Granny Smith Apple

The Granny Smith is a marvel of physicochemical tension. Extremely rich in malic acid and endowed with an extremely dense pectic matrix, it withstands cooking remarkably well without disintegrating. It is the ally of savory cooking, perfect for raw juliennes bringing a sharp acidity to fatty fish, or roasted with pork meats. Low in sugar, its aerated flesh oxidizes (enzymatic browning) at lightning speed, requiring an immediate lemon water bath after cutting.