Cortlands

Cortlands, also known as Cortland apples, are a cultivar of apple that originated in the United States. They were developed in 1900 at the New York State Agricultural Experiment Station in Geneva, New York, by H.C. Buck. The parentage of the Cortland apple is believed to be a cross between Ben Davis and McIntosh apples. Cortlands are medium to large in size with a characteristic bright red skin that often has green undertones. The flesh is white, crisp, and juicy, with a sweet and slightly tart flavor profile.

One of the notable characteristics of Cortland apples is their resistance to browning. When cut, the flesh oxidizes much slower than many other apple varieties, making them an excellent choice for fruit salads and other dishes where sliced apples are exposed to air. This trait, combined with their firm texture and balanced flavor, has made them popular for both fresh consumption and culinary uses. They are well-suited for baking, holding their shape and flavor in pies and crisps. Cortland apples are typically harvested in the fall and have a good storage life. They are widely grown in apple-producing regions of North America.