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!
- 1 cup mayonnaise
- 1 cup sour cream,
- 2-3 tablespoons honey
- 3 cups diced Granny Smith apples
- 1 ½ cups diced celery
- 1 cup chopped nuts (with the best food chopper)
- ¼ teaspoon lemon juice
- 1 small can pineapple tidbits, drained
- 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.
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