Cortland Apple

Cortland apples are sweet and juicy with a hint of tartness - which makes them ideal for salads and baking.

Cortland apples are an heirloom apple variety that was developed when criteria for a great apple was primarily with salads, pies and baking in mind - far different than today.

Selection Information

Usage: Cortland apples are excellent for eating, salads, sauce, pies and baking. With their snow-white flesh, Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.

Selection & Storage: Good-quality Cortlandapples will be firm with smooth, clean skin and have good color for the variety ? which is mostly red with some yellow blush and occasional green streaks. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light

To store, keep apples as cold as possible in the refrigerator. Apples do not freeze until the temperature drops to 28.5 degrees F.

Avoid: Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.

Seasonal Information

Cortland apples are available from September to April.

Cortland Apple Nutritional Information

Serving Size: 1 medium apple (154g)
Amount Per Serving
Calories 80	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 22g	7%
Dietary Fiber 5g
Sugars 17g
Protein 0g
Vitamin A 2%	Vitamin C 20%
Calcium 2%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.

Juicing Information

With their slightly tart flavor and juicy tendency, the Cortland makes an excellent juicing apple.

Apple Tips & Trivia

The Cortland is a great all purpose apple which was developed at the New York State Agricultural Experiment Station in Geneva in 1898, and is a cross between Ben Davis and McIntosh apples.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
Tens of thousands of varieties of apples are grown worldwide
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
Three medium-sized apples weigh approximately one pound.
One pound of apples, cored and sliced, measures about 4 1/2 cups.
Purchase about 2 pounds of whole apples for a 9-inch pie.
One large apple, cored and processed through a food grinder or processor, makes about 1 cup of ground apple.