Cortland apples

It is a juicy apple with a hint of tartness, yet is sweet compared to 'McIntosh'. Its color is a flush of crimson against a pale yellow background sprinkled with short, dark red stripes and tender, snow white flesh inside. It is excellent for fresh eating and for salads or baking. They are also wonderful for kabobs, fruit plates, and garnishes because the flesh doesn't brown easily when cut.

Background

Developed by Cornell University's Geneva Experiment Station in 1898, 'Cortland' is a cross between the 'McIntosh' and 'Ben Davis' apples. It retains many of McIntosh's best characteristics, but is unique in its shape and flavors.