With its deep purplish-red skin and occasional green blush, the Cortland is a beautiful apple. Its most famous characteristic, however, is its snow-white flesh which is slow to brown after being cut. The texture is fine-grained, crisp, and very juicy, with a delightful sweet-tart flavor.
Best Uses
The Cortland’s resistance to browning makes it a standout for salads, fruit platters, and other fresh preparations where visual appeal is key. Its firmness also holds up exceptionally well when baked, making it one of the very best apples for pies, tarts, and baked apples. It’s also a great choice for making applesauce and apple butter.
Origin
The Cortland apple is a classic American variety, developed as a cross between the Ben Davis and McIntosh apples at the New York State Agricultural Experiment Station in 1898. It has been a beloved staple for over a century.
