The Cortland Apple

“It’s unsettling to meet people who don’t eat apples.” -Aimee Bender, The Color Master: Stories 

Name: Cortland

Origin: The Cortland apple was developed in 1898 at Cornell University’s New York State Agricultural Experiment Station, located in Geneva, New York. Professor S. A. Beach of Cornell developed the apple. The Cortland apple was first distributed in 1915. One of the many offspring of the MacIntosh!

Appearance: Ruby red and subtle maroon with little faint white speckles. Large to medium apple

Flavor: Hint of sweet and tart with a first bite of crisp then shifts to soft.  Similar to a MacIntosh

Texture: Firm & mild crisp 

Season: Late September or early October

Storage: Should be eaten soon after harvest for best flavor and texture! 

Use: Amazing for cooking, baking, and eating. Excellent for applesauce! Use also for jams, butters, cider, and juices. It’s slow to brown when cut so it is also excellent for fresh applications like salads and snacking!  

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