The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Green apples, as their name suggests, have an even, bright green skin, sometimes greenish-yellow. Fruits with a red blush may have been grown in a cooler climate. The skin is tough with grey or white lenticels. Green apples are medium in size (approximately 2 ¼ inches across) and round-conical in shape, with some ribbing. The Green apple’s white flesh is hard, crispy, and juicy. The flavor of Green apples is extremely acidic, sometimes to the point of not having other taste, but generally refreshing. Green apples grown in South Africa can be sweeter than those fruits grown in other parts of the world.
Green apples are available year round; those from South Africa are available summer through fall.
Green apples are the generic name in Singapore for Granny Smith apples, the classic variety of Malus botanica available around the world. Originally from Australia, Granny Smiths are now grown in places such as South Africa and shipped to countries such as Singapore, other African countries, and countries in the European Union.
Apples are high in vitamin C and dietary fiber, and are also a good source of potassium. The antioxidants and flavonoids in apples help prevent respiratory disease, while the fiber helps with digestion and reduces the risk of developing diabetes. Apples are also low in fat with no cholesterol.
Green apples are usually thought of as a dessert variety for fresh eating, but they can be a dual-purpose apple, good for baking or cooking in recipes that require an acidic apple variety. They can be used in sweet recipes such as cakes and pies or savory recipes such as stews, paired with pork or chicken. Green apples store well, one of the reasons they have become such an important fruit for exporting in South Africa, Australia, and other countries where they are grown.
Green apples, under their common name of Granny Smith, are an iconic apple variety. The Granny Smith is still a major global apple, and the site near the original Mrs. Smith’s home was designated a memorial park in 1950. However, Granny Smiths are generally declining in popularity. In South Africa, one of the top ten producers of apples in the world, Golden Delicious is the main export variety, followed by Granny Smith/Green apples. However, Granny Smith production has been declining in favor of Galas, Pink Lady, Fuji, and other varieties.
The first Green/Granny Smith apple was found growing in Australia in the 1860s. Mrs. Smith of New South Wales discovered a seedling, likely from a French Crab apple, growing on her property. She grew the seedling, which produced fruit at least by 1868. The family eventually grew the tree in orchards and started marketing the fruit in Sydney. The Granny Smith became an important Australian export fruit, first to Britain in the 1930s, then to other countries. Today, apple exports from South Africa to East Asian and African countries are growing. Green apples grow best in warmer climates such as Australia and South Africa, as well as Spain, southern France, Italy, and Washington State. In South Africa, apples are grown primarily in the Elgin Valley in the Western Cape, as well as the Kanzi area.
Recipes that include Green Apples. One is easiest, three is harder.
|Soulfully Made||Fried Green Apples|
|Alaska from Scrach||Grilled Cheese Sandwiches with Green Apples & Bacon|
|Tarla Dalal||Papaya and Green Apple smoothie|
|Tarla Dalal||Oatmeal Green Apples Vegan Breakfast|