Cortland apple

Malus domestica

One of the more successful McIntosh offspring, with all the usual characteristics, including the sweet vinous flavour.

Cortland photo tape

Cortland is a typical McIntosh style apple variety, and ranks about 12th in terms of US apple production.  However nearly all that production takes place in New York State, almost within sight of Cornell University where it was developed at the start of the 20th century.

Cortland is also widely grown across the border in Quebec and Ontario, and it has proven itself to be well-suited to the freezing temperatures experienced around the Great Lakes.

As with all McIntosh varieties, Cortland is at its best when eaten soon after being picked.  The sweet flavour fades quickly, as does the crispness.

An interesting characteristic of Cortland is that the flesh does not go brown very rapidly after being cut.

The cut-out photo in our description is of a UK-grown Cortland apple, whereas the other photos are from the USA and Canada, showing how the sunny but cold autumn climate of North America produces a better colour than the cloudy mild climate of the UK.

Last updated 31 Aug 2010 by Orange Pippin.

Summary

  • Parentage: Ben Davis x McIntosh
  • Origin: United States
  • Introduced: 1915
  • Developed by: Geneva Research Station, New York
  • Orange Pippin Cultivar ID: 118900
  • We are grateful to Brogdale Farm - home of the UK National Fruit Collection - for providing samples of this variety.

Identification

  • Fruit colour: Red
  • Flesh colour: White
  • Fruit size: Medium
  • Bultitude apple group: 6. Red flushed, smooth, sweet

Using

  • Good for eating fresh
  • Flavour quality: Good
  • Flavour style: Vinous
  • Ripening period: Mid season

Climate

  • Suitable for temperate climates
  • Tolerates cold winters

Relationships to other varieties

Parents and other ancestors of this variety:

Identification photos


Red Cortland, Ontario

Red Cortland, Ontario

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Organic Cortland apples in New Hampshire

Organic Cortland apples in New Hampshire

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Cortland apple from Ontario

Cortland apple from Ontario

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Visitor comments

(Use the form at the bottom to add your own comments about this variety)

11 Jan 2010 David M. TaylorWI, United States
To me, Cortland is the very definition of "apple". Its semi-sweet, juicy, flavorful flesh and versatility has made it my favorite apple for many years. It is great for eating, and for pies, but especially my favorite, for applesauce. I have recently sampled about 15 different varieties of apple in the quest to find the perfect apple for me, but Cortland remains unmatched in flavor and versatility. It is the most appley apple! If I had to complain about Cortland, it would be two things. First, the skin is relatively tough and tastes "green" to me. So I prefer getting rid of the peels, though it's not terrible, just preference maybe. And the other thing is that before too long (a month or two), the flesh becomes mealy and lifeless, even in cold storage. But eat them fresh, or make pies and sauce with them after they age, and it won't matter in the slightest.
09 Jan 2010 Aaron PiedmonteNY, United States
The best all round, all purpose apple there is. Cortland is very hardy and grows extremely well here in Western, NY. It ripens in mid-September and is sweeter than its cousin, the Macintosh. You can do everything with this apple from fresh eating, pies, cider, sauce, etc. Another advantage is that the flesh does not brown quickly or hardly at all after you slice it. I like it best during the first pickings when the apple is still a little green and has a bit more tart flavor.
21 Aug 2009 Joseph JamiesonPAWTUCKET, RI, United States
The Cortland apple is my favorite apple, but it highly depends on when in the season you get them (later seems to be better) and where they come from. I don't pay enough attention to know where and when exactly the best Cortland can be had, but I used to work at a supermarket and sometimes we'd get these giant Cortland apples that were the most delicious apples I've ever tasted. Cortland apples also make great pies, but you have to take care to cook them well enough since they tend to require more time than a traditional Macintosh apple.

24 Jul 2009 Nancy WilsonONTARIO, Canada
Cortlands are a very common variety here in Ontario,Canada.Like a Mac, but larger, a bit sweeter & usually more fragrant. They're excellent because they don't brown as quick as most other kinds(fruit plates/dip etc).They keep a bit better than Macs, too, in the cellar & refrigerator.A really nice apple. Pretty good for pies, too,although not as good as Northern Spy.
12 Jul 2009 Clarisse L. DodgeYORK, PA, United States
I like to add a Chopped Macintosh Apple to my (Raw, uncooked) Quick Cook Oat Meal, along with Raising and Peanuts, plus Grassfed Org. Cow's Milk. I like the mixed Sweet/tartness and crunchiness of the Macintosh Apples, especially. My local Grocery Store has began carrying these Cortland apples, quite recently--and, since I'm currently Ill, and unable to go shopping, I'm taking advantage of their ishop online Feature. This will essentially keep me from being able to feel, smell, and judge the fruit on my own. Based on my above description, what do you think I may find that is different in Flavor, Crunchiness, or the Balance of Sweet/Tart/Juiciness I've come to appreciate from the Macintoshes, in these Hybrid Cortlands? I'd very much appreciate a quick Answer. Cordially, Clarisse L. Dodge, York, PA, USA PS. Until recently I didn't know that the Apples I liked so, in my breakfast were the Macintoshes, I just bought them, for their lower price than the Red Delicious, which I never knew whether they'd be juicy, sweet and crunchy, or pulpy, dry and tasteless. i was glad to find out the Apples I liked so much were the(lower-cost) Macintoshes.
10 Oct 2008 Albasemi-Plena@Comcast.NetESSEX COUNTY, MASSACHUSETTS, United States
This is lovely apple! Visibly and in flavor it reminds one very much of McIntosh, one of its parents, except that the skin's color is much more uniformly red, and that red is darker. The flesh is bright white, so when sliced into wedges there is an interesting color contrast between the bright white flesh and the dark ruby red skin. In flavor it is akin to McIntosh, but less acidic, and perhaps with a stronger perfume. In my experience Cortland apples are also often larger than McIntosh apples.

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Where to buy apple trees

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Where to buy apples

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