kj_apples_cortlandAn older American variety, the Cortland apple is a cross between the McIntosh and Ben Davis apple.

The Cortland apple is bright red and covered with dark red streaks.  Cortland trees are known for their ability to thrive in cold weather. Their crisp white flesh is exceptionally juicy with a sweet tart flavor. It’s a multi-purpose apple, but is especially good for eating and in salads.   It was developed in 1898 by Professor S.A. Beach at Cornell University’s New York State Agricultural Experiment Station in Geneva, New York. Over the next decade it quickly became one of the more popularly produced apples in the state, garnering a host of medals including the prestigious Wilder medal of the American Pomological Society, the oldest fruit growing organization in the country.

Good choice for eating out of hand or in salads
 Good choice for saucesGood choice for baking


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Photograph compliments of Bulk Natural Foods at

Rosemary Wolbert

Rosemary Wolbert is a writer cum gentlewoman farmer. A former corporate communicator, she now relishes the quiet country life — just reading, cooking and writing in Pennsylvania. She publishes the blog Sprigs of Rosemary and writes a monthly newspaper column, “Good Food Matters” and believes food bridges all kinds of barriers, real or imagined.

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