Sweeter than its McIntosh parent, the Cortland apple has only a hint of tart. Its coloring is bright red over a yellowish background, and the apple itself has a flat, block-ish profile.
An interesting feature of Cortland is tender, snow-white flesh that resists browning, which makes it an excellent choice for salads, kabobs and garnishes. Cortland is also popular in applesauce and for baking, including pies.
Cortland is a northern apple at heart, having been developed by plant breeders at the Geneva Experiment Station in New York State in about 1915. Flavor has made Cortland an American favorite for nearly 100 years!