A versatile hard, green apple that keeps well. It is usually thought of as an eating apple but is particularly suitable for cooking, being tart and refreshing and only moderately sweet. It is sweeter if tree-ripened. Its hard, crisp, greenish-white, juicy flesh retains its shape when cooked. The skin is tough and a bright, deep green with a waxy finish. This apple arose with Mrs Anne Smith of Ryde in New South Wales, possibly from a French Crab pip. It is recorded from 1868 and arrived in the United Kingdom by 1930s. It is widely grown, but not in the UK where it is too cold. This late-season variety is harvested from mid- to late October is stored and is at its best from January to April.