This apple has a soft Flesh, the skin is crisp and thick. Cortland apples are resistant to browning and are great for eating and baking . They are one of top choices for Apple Sauce.
The variety was created from a selected cross between Ben Davis apples and McIntosh apples and was developed using natural pollination techniques.
The apple’s skin is semi-thin, smooth, and taut, showcasing a faint sheen that becomes greasy with age. The skin also has a yellow-green base hue, covered in bright red blushing and striping.
Underneath the surface, the flesh is white, fine-grained, aqueous, and soft with a crisp consistency.
Cortland apples are slightly sweeter than their McIntosh parent. They have a balanced tangy taste.