In that year, it was exhibited as 'Smith's Seedling' at the Castle Hill Agricultural and Horticultural Show, and the following year it won the prize for cooking apples under the name 'Granny Smith's Seedling.' The apple was so highly successful that the following year, many were exhibiting Granny Smith apples at horticultural shows. Gallard was successful in marketing the apple locally, but it did not receive widespread attention until 1890. Edward Gallard was one such planter, who extensively planted Granny Smith trees on his property and bought the Smith farm when Thomas died in 1876. Smith died only a couple of years after her discovery (in 1870), but her work had been noticed by other local planters. Having 'all the appearances of a cooking apple,' they were not tart but instead were 'sweet and crisp to eat.' She took a stall at Sydney's George Street market, where the apples stored 'exceptionally well and became popular' and 'once a week sold her produce there.'

Whatever the case, Smith took it upon herself to propagate the new cultivar on her property, finding the apples good for cooking and for general consumption. Another story recounted that Smith had been testing French crab-apples for cooking, and, throwing the apple cores out her window as she worked, had found that the new cultivar had sprung up underneath her kitchen windowsill. Smith had dumped there, among the ferns, the remains of French crab-apples that had been grown in Tasmania. One of those interviewed recalled that, in 1868, he (then twelve years old) and his father had been invited to Smith's farm to inspect a chance seedling that had sprung near a creek. In that year, Farmer and Settler published the account of a local historian who had interviewed two men who had known Smith. The first description of the origin of the Granny Smith apple was not published until 1924. Granny Smith has a round shape with light green colour The US Apple Association reported in 2019 that the Granny Smith was the third most popular apple in the United States of America. The apple goes from being completely green to turning yellow when overripe. It remains firm when baked, making it a very popular cooking apple used in pies, where it can be sweetened. The fruit is hard, firm and with a light green skin and crisp, juicy flesh. The tree is thought to be a hybrid of Malus sylvestris, the European wild apple, with the domesticated apple Malus domestica as the polleniser. It is named after Maria Ann Smith, who propagated the cultivar from a chance seedling.

The Granny Smith, also known as a green apple or sour apple, is a tip-bearing apple cultivar which originated in Australia in 1868. For other uses, see Granny Smith (disambiguation).

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