Green apple : The green apple is the name given to a variety of apples, The Granny Smith, which retains its color green to full maturity. Her chair is juicy, tangy, firm and crunchy. A legend has it that an Englishwoman of a certain age and grandmother (granny in English), Maria Ann Smith, emigrated to Australia, one day threw a core apple in his garden. And an apple tree grew, producing green apples. The Granny Smith is now the third most cultivated apple tree in France after the Golden and the Gala.
When purchasing, you should opt for green apples from organic farming as much as possible and check that their skin does not show signs of impact or browning.
Storage: Green apples can be stored for up to 10 days at room temperature (less than 20°C) in a basket à fruits. It is not recommended to store them in fridge : the cold alters their flavor.
Nutritional value: The green apple has the same nutritional virtues as the others apples. The combination of its fibers, magnesium, Potassium, vitamin C, of its carbohydrates and many antioxidants that it contains has a completely beneficial effect on health. She is also an excellent appetite suppressants.
Cooking and using green apple: slices of green apple will be watered de lemon juice which allows the chair not tooxidize in contact with air. The slight acidity green apple brings freshness to a s de celeri, lentils or ofendive.
The green apple Marie good with the smoked salmon or haddock, tartare de fish and sea food, is enjoyed in Smoothie, sorbet and or in a fruit salad.
Rich in pectin, the green apple cooked with her skin and glitches allows you to achieve tasty jellies.