We are happy to bring this famous and delectable New York State variety to you. Developed in Geneva at the New York State Agricultural Experiment Station in the early 1900's, this self-fruitful cross between McIntosh and Ben Davis apple is a favorite of cooks and orchardists alike. The Cortland is sweet and lightly tart at peak ripeness. Its brilliant red color is sometimes accompanied by light yellow streaks and green specks, a deep contrast compared to the fruits stark white, tender flesh. Amazingly, the flesh of the Cortland apple retains its white after slicing.
The Cortland apple makes a wonderful presentation whether on salads, fruit trays, or fresh out of your lunch box. It is also a prized cooking apple, most often used in pies, breads, and applesauce. The Cortland Apple Tree requires 800-1,000 chill hours and will serve as a good pollinator for Red Gravenstein, McIntosh, and Honeycrisp apples. The Cortland Apple Tree is ready for harvest between September and October, just in time for a warm apple pie on a cool, crisp fall day.