Cortland is a typical McIntosh style apple variety, and ranks about 12th in terms of American 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.
We are grateful Brogdale Farm - home of the UK National Fruit Collection - for providing samples of this variety.
Do you have a tree of this variety in your garden or orchard? If so please register the details on our Apple Tree Register here.
| 11 Jan 2010 13:52 | David M. Taylor | |
| 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 19:51 | Aaron Piedmonte | |
| 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 08:55 | Joseph Jamieson | |
| 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. | ||
Red Cortland, Ontario
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The following fruit tree nurseries offer Cortland apple trees for sale:
The following orchards and suppliers offer Cortland apples for sale:
The following Cortland trees have been registered - click the name to view more details of each tree:
Do you have a tree of this variety in your garden or orchard? If so please found out more about our Apple Tree Register here and register your apple trees.
Is your favourite variety not listed here? We are constantly adding new variety details, so please use our contact form to suggest new varieties.