CORTLAND
Cortland is a classic American apple known for its juicy, crisp white flesh and pleasantly sweet-tart, mildly tangy flavor. It is an excellent all-purpose apple, making it delicious for fresh eating and snacking while also being especially well suited to pies, baking, applesauce, salads, fruit plates, and cooking.
One of Cortland’s most useful qualities is that its white flesh is very slow to brown after being cut, which makes it a favorite for salads, charcuterie boards, and sliced apple displays.
Cortland generally ripens in mid-September, although the exact harvest date can vary by growing region and weather conditions. The variety was developed at the New York State Agricultural Experiment Station in Geneva, New York, in 1898, from a cross between McIntosh and Ben Davis, and was introduced commercially in 1915.
Cortland trees are known for producing heavy crops and are particularly well adapted to colder northern growing regions. Its combination of bright white flesh, attractive red skin, versatility in the kitchen, and resistance to browning has made Cortland a longtime favorite in New England and New York orchards.