Cortland Apple

Cortland Apple

A classic New York–bred apple with snow‑white flesh that browns slowly. Crisp‑tender, juicy, and sweet‑tart—great for salads and dependable in pies and crisps.

SEO title: Cortland Apple: Taste, Uses, Season, Storage, and Nutrition
Meta description (120–155 chars): Learn about the Cortland apple—snow‑white flesh, slow browning, sweet‑tart flavor. See origin, best uses, harvest season, storage, and nutrition.

Overview

  • Style: Sweet‑tart • aromatic • crisp‑tender
  • Best for: Fresh eating, salads, pies & crisps, applesauce
  • Harvest (N. Hemisphere): Mid‑season (Sept–Oct)
  • Storage: Fair keeper (several weeks to a few months under refrigeration)

Origin & History

Cortland was developed at the New York State Agricultural Experiment Station (Geneva, NY) and released in 1898. It is a deliberate cross of McIntosh × Ben Davis. The name honors Cortland County, New York. Cortland became a Northeast favorite for its bright flavor and striking white flesh.

Appearance

Medium to large, typically round‑conic. Skin shows red to crimson striping over green‑yellow, often with a light bloom. Flesh is white and fine‑grained—famously slow to brown once sliced (relative to many varieties).

Flavor & Texture

Juicy, sweet‑tart flavor with a classic McIntosh‑like perfume (vinous, floral). Texture is crisp when freshly picked, becoming tender in storage. Slices hold color well in salads and cheese boards.

Best Uses

  • Fresh eating & salads: Snow‑white slices resist browning; ideal for green salads and fruit platters.
  • Pies & crisps: Reliable flavor; flesh softens more than very firm apples—use alone for a tender pie or blend with firmer apples (e.g., Honeycrisp, Braeburn) for more structure.
  • Applesauce: Breaks down into a smooth, aromatic sauce.
  • Cider: Adds fragrant acidity to dessert‑apple blends.

Season & Availability

Harvested September into October across the Northeast and Great Lakes; also grown widely in other temperate regions. Good retail availability through fall and early winter.

Storage & Handling

  • At home: Refrigerate at 32–36°F (0–2°C) with high humidity. Enjoy within 2–6 weeks for best texture and aromatics.
  • Quality tips: Choose heavy, firm fruit with bright red color and a fresh bloom. Avoid fruit with soft spots.
  • Grower note (context): Cortland is moderately prone to softening and superficial scald in long storage; controlled atmospheres reduce risk but home storage is best kept short.

Nutrition (per 100 g, apple with skin)

~52 kcal • ~14 g carbohydrate • ~2–3 g dietary fiber • ~4–5 mg vitamin C • ~100 mg potassium.

Buying & Pairing Tips

  • Buy: Firm, weighty apples with vivid red striping; avoid bruises.
  • Pair with: Cheddar, Gruyère, blue; walnuts or pecans; cinnamon, nutmeg, cardamom; lemon or orange zest; maple or honey.

Fun Fact

Cortland’s unusually white, slow‑browning flesh made it a staple for school lunch slices and deli fruit cups across the Northeast for decades.

Quick Facts

  • Origin: Geneva, New York, USA (released 1898)
  • Parentage: McIntosh × Ben Davis
  • Flavor: Sweet‑tart, aromatic (Mac‑like)
  • Texture: Crisp‑tender; slices stay white longer
  • Best for: Salads, snacking, pies & crisps, applesauce
  • Harvest: Mid‑season (Sept–Oct)
  • Storage: Fair keeper; best within a few weeks to a couple of months

Optional Blocks for Your Page

Tasting Notes (callout box):
Juicy, sweet‑tart, and aromatic with snow‑white slices that keep their color.

Best Uses (bullets): Fresh eating • Salads • Pies & crisps • Applesauce • Cider blends

Kitchen Tip: For a pie with tender slices that still hold some shape, blend Cortland with Braeburn or Honeycrisp.

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