These apples are probably the most easily-distinguishable (because of their vivid-green color) apples one can have. They were discovered in Australia by Maria Ann Smith. The Granny Smith is hardly eaten fresh, but is often used in pies and salads. It has a crisp, juicy, and acidic taste, which mellows when ripe. It has tough skin, which allows it to be a good storage apple. It is available all year round, although it is picked in April.