The Origin of Granny Smith Apples and the Lack of Apple-Flavored Products

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This chapter discusses the fascinating origin story of Granny Smith apples and explores their popularity. It also delves into the lack of apple-flavored products compared to other fruits, reminiscing about discontinued apple soda and questioning why apple flavors aren't as prevalent. The conversation touches on crab apples, grapple apples, allergies, Asian pears, and ongoing research into apple genes and lost varieties.

Green, yellow, striped, red, shiny, russet. Tart, sweet, sour, crunchy. Big, small, wild, heirloom, cultivated. How will you like them apples? Very much, once you hear all about the fascinating backstory of how an apple got into your lunch with one of the world’s finest pomologists and geneticists, the incredibly knowledgeable and charming Dr. Susan K. Brown, a professor at Cornell University's AgriTech division. Fill your baskets with apple picking tips, genetic mash ups, taste test requirements, DNA trivia, compost treasures, maggot babies, the animal dung that changed history, how to have your own orchard, the sweet taste of science redemption, the loudest apple crunch on record, and what you’re actually tasting when you enjoy this feat of breeding. You’ll forever appreciate this everyday fruit.

View Dr. Susan K. Brown’s publications on ResearchGate

Visit websites for apples developed by Dr. Brown: RubyFrost and SnapDragon

The Apple Lover’s Cookbook

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