The Cortland apple is a popular and versatile variety, first introduced commercially in 1915 after being developed at the New York State Agricultural Experiment Station in Geneva. It resulted from a cross between the McIntosh and Ben Davis varieties, inheriting desirable characteristics. Its widespread appeal is rooted in its unique flesh characteristics and balanced flavor, making it a favorite for both fresh eating and cooking.
Distinctive Flavor and Texture Profile
The Cortland apple offers a flavor profile that balances sweetness and a mild tartness, often described as a classic apple taste. Its flesh is notably snow-white and juicy, distinguishing it visually from many other red-skinned varieties. The texture is generally crisp but tender, offering a softer bite than modern apples like Honeycrisp, meaning its crispness may diminish more quickly in storage.
The most recognized trait of the Cortland is its remarkable resistance to browning after being sliced. This phenomenon, known as enzymatic browning, is caused when the flesh is exposed to oxygen, triggering the enzyme polyphenol oxidase (PPO). Cortland apples naturally contain lower levels of this PPO enzyme, significantly slowing the chemical reaction that causes the flesh to turn brown. This slower oxidation rate dictates many of its best applications.
Optimal Culinary Applications
The Cortland’s slow-browning trait makes it ideal for culinary uses where aesthetic presentation is important. When sliced, the white flesh retains its bright color for an extended period, making it a preferred choice for fruit salads, charcuterie boards, and fresh garnishes. Slices can be prepared in advance for school lunches or party platters without requiring an acidic dip, such as lemon juice, to maintain their appearance.
When baking, the Cortland performs reliably, especially in pies and baked desserts. While softer than some other baking apples, it holds its shape better than its parent, the McIntosh, which tends to break down entirely when heated. This provides a pleasant, soft, yet discernible apple texture within a pie filling. It delivers a robust apple flavor that retains a hint of its initial tartness even after being cooked.
The apple’s tender flesh and balanced sweet-tart flavor also make it excellent for creating smooth cooked preparations. It breaks down easily when cooked for a long time, making it a great single-variety choice for applesauce, apple butter, and jams. For cider production, the Cortland’s moderate acidity and robust flavor profile allow it to be used as a blending apple, contributing both body and a traditional apple essence.
Purchasing and Storage Tips
Cortland apples are harvested in the fall, with the peak season running from mid to late September. When selecting apples, look for fruit that feels firm to the touch and has smooth, unblemished skin. Avoid apples with signs of bruising, soft spots, or shriveling, as these indicate decay or dehydration.
To maximize the shelf life of Cortland apples at home, refrigeration is the recommended method. Apples should be stored in the coldest part of the refrigerator, ideally between 30 and 35°F, and placed in a perforated plastic bag to maintain high humidity and prevent shriveling. Apples release ethylene gas as they ripen, so store them away from other produce, such as leafy greens, which can be quickly spoiled by the gas.