Cortland (apple)

The Cortland is a variety of apple developed at the New York State Agricultural Experiment Station in Geneva, New York in 1898. It is a cross between Ben Davis and McIntosh apples. The apple was named in honor of Cortland County, New York, where the Experiment Station's Board of Control president was from.

Cortland apples are typically medium to large in size, with a round, slightly flattened shape. The skin is a deep red color, often with streaks or splashes of yellow or green. The flesh is white and crisp, with a slightly tart and sweet flavor. One of the Cortland's distinguishing characteristics is its resistance to browning, making it a popular choice for salads and fruit platters.

Cortland apples are considered a good all-purpose apple, suitable for eating fresh, cooking, and baking. They are often used in pies, sauces, and cider. The apples typically ripen in late September to early October and can be stored for several months under proper conditions. The Cortland apple remains a widely grown and consumed variety, particularly in the northeastern United States and Canada.