Introduced to the United States in 1972, Granny Smith apples have light green skin with a juicy, crisp flesh inside. Used in baking, they are also eaten raw. This apple originated in Australia in 1868 and is named after Maria Ann Smith who first grew it from a chance seedling.
Autumn decorations, teacher desks and school lunches all bring apple images to mind. Add to that the many wonderful apple recipes for baking and this fruit is a sensational way to celebrate Mother Nature’s beautiful bounty.
One of my favorite apple recipes is Waldorf Salad. This particular recipe is made ahead of serving time with a bonus that the apples DO NOT turn brown after they are added to the mixture. Cut, slice, add ingredients and enjoy. YUM!
Waldorf Salad
Dressing:
1 cup mayonnaise
1 cup sour cream,
2-3 tablespoons honey
Salad:
3 cups diced Granny Smith apples
1 ½ cups diced celery
1 cup chopped nuts
¼ teaspoon lemon juice
1 small can pineapple tidbits, drained
Process:
In a large bowl combine the three dressing ingredients.
Stir in other ingredients, adding the apples last.
Chill. Can be made ahead of time and keeps well.
The apples do not turn brown.
Personal experience
http://www.texascooking.com/features/sept97autumnapples.htm
http://en.wikipedia.org/wiki/Granny_Smith