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Cortland Apples


Cortland Apples

Cortland Apples
© Denzil Green


Cortland Apples have dull-red skin on a yellow background. The finely-grained white flesh is tender, juicy, and slow to brown when exposed to air.

The Cortland tree produces good yields regularly every year.

Cooking Tips

Cortland's tendency to brown slowly makes it useful for fruit salads. The apple is also good for cooking, cider and for eating out of hand.

Nutrition

Per average 5 oz (140g) apple, 82 calories.



History Notes

Cortland Apples were developed at Cornell's Experimental Station in Geneva, New York in 1898 by a Professor S.A. Beach from a cross of McIntosh apples with Ben Davis apples. Introduced commercially in 1915.


S.A. Beach was incidentally also the author of the very useful and definitive book, "Apples of New York" (1905).

Language Notes

Cortland Apples were probably named after Cortland County, New York.

See also:

Salad Apples

Ambrosia Apples; Apple Slices; Cameo Apples; Cortland Apples; Creston Apples; Criterion Apple; Galarina Apples; Ginger Gold Apples; Golden Delicious Apples; Honey Crisp Apples; July Tart Apples; Mollie's Delicious Apples; Nova Easy Gro Apples; Pacific Rose Apple; Prairie Sun Apples; Royal Gala Apples; Salad Apples; Southern Rose Apple; Sweet Sixteen Apples

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Also called:

Malus Cortland (Scientific Name)

Citation

Oulton, Randal. "Cortland Apples." CooksInfo.com. Published 19 March 2004; revised 02 December 2007. Web. Accessed 12/17/2017. <http://www.cooksinfo.com/cortland-apples>.

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