Cortland Apples

Cortland apples have white flesh and tart, tangy taste. It is very juicy, without any tannins and is best eaten within a week of picking. It holds its shape when sliced and does not brown easily but does not like to get baked. 

A favorite among orchard visitors, the Cortland apple is known for its bright white flesh and gentle tartness, making it ideal for fresh eating, fruit trays, and salads. Its slow-to-brown flesh keeps slices looking fresh and crisp—perfect for entertaining or snacking.

Cortland apples have a refreshing flavor that combines the tang of McIntosh with a little extra sweetness, giving them a clean, juicy finish. While they’re not the top pick for baking, they make excellent apple slices, cider, and sauces.

Flavor & Texture: Tangy, juicy, and crisp with white flesh.
Best For: Fresh eating, salads, cider, and sauce.
Color: Red with light striping and creamy white interior.
Availability: September.