© 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.
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.
Per average 5 oz (140g) apple, 82 calories.
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).
Cortland Apples were probably named after Cortland County, New York.