Description

The Cortland is a sweet-tart, New York-originated apple with a tender, white, juicy flesh that resists browning, making it excellent for salads, applesauce, and eating fresh. It’s a medium-to-large apple with red stripes over a yellow-green skin, known for its crisp texture that softens with storage. A cross between the McIntosh and Ben Davis apples, it’s praised for its versatility in pies, baking, and fresh use.

Flavor and Texture
Taste: A predominantly sweet flavor with a hint of tartness, offering a balance that is sweeter than its McIntosh parent.
Flesh: Tender, white, and juicy with a fine grain and a crisp consistency when freshly harvested.

Appearance
Skin: The skin has a yellow-green base with bright red blushing and striping, and may show green specks or russeting.
Shape: The apple is medium to large, with a flattened, round to conical shape.

Uses
Fresh: Ideal for salads, kabobs, and fruit plates due to its tendency to resist browning.
Cooking & Baking: A great choice for applesauce, pies, and other baking, as well as for cider.
Freezing: Its flesh holds up well for freezing.

Origin & History
Origin: Developed in 1898 at the New York State Agricultural Experiment Station.
Parentage: A cross between the McIntosh and Ben Davis apple varieties.
Popularity: One of the most popular apples in the United States.
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