Cortland Apples

Flavor and Texture

Cortland apples are slightly sweeter than their McIntosh parent and are balanced with subtle tartness, creating a sweet, tangy, vinous taste.

Great For

Suitable for fresh and cooked preprations due to their sweet, subtly tart flavor. Cortland apples are also slow to oxidize, allowing the flesh to be sliced into salads, mixed into fruit bowls, shredded into slaws, or thinly sliced and displayed on cheese plates.

Fun Facts

  • Developed at the New York State Agricultural Experiment Station in Geneva, New York in 1898

  • Named after Cortland County, New York

  • It is among the fifteen most popular in the United States and Canada