Cortland (apple)

A variety of apple

 This article is about the apple cultivar.
   For the city in New York, see Cortland, New York.

Cortland apples on a tree

The Cortland apple is a variety of apple that was first developed in the early 20th century. It is known for its sweet flavor, crisp texture, and versatility in culinary uses. The Cortland apple is a popular choice for both eating fresh and cooking.

History

The Cortland apple was developed at the New York State Agricultural Experiment Station in Geneva, New York in 1898. It was introduced to the public in 1915. The apple is a cross between the McIntosh and the Ben Davis apple varieties. The name "Cortland" was chosen to honor Cortland County, New York.

Characteristics

Close-up of Cortland apples

Cortland apples are medium to large in size and have a round shape. The skin is bright red with dark red streaks and sometimes a greenish blush. The flesh is white, tender, and juicy, with a sweet-tart flavor. One of the notable features of the Cortland apple is its resistance to browning when cut, making it an excellent choice for fruit salads and garnishes.

Cultivation

Cortland apples are grown primarily in the northeastern United States and eastern Canada. They thrive in temperate climates and are typically harvested in late September to early October. The trees are hardy and can withstand cold temperatures, making them suitable for northern climates.

Uses

Cortland apples are versatile and can be used in a variety of culinary applications. They are excellent for fresh eating due to their sweet flavor and crisp texture. They are also popular for baking, as they hold their shape well in pies and tarts. Additionally, Cortland apples are used in making applesauce and cider.

Related pages

• Apple
• McIntosh (apple)
• Ben Davis (apple)
• New York State Agricultural Experiment Station