Cortland
| Juice | For baking | To crunch | Cider | Availability: Year-round |
With its exceptionally flavorful, very white flesh, the Cortland is ideal for baking, especially pies. What's more, it's excellent to bite into, and great for making unforgettable salads, since its flesh doesn't turn brown in the air.
This variety is the result of a cross between the Ben Davis and McIntosh varieties and was introduced into orchards in 1915.
Fruit
- Croquant
- Moderately acidic
- Sweet
- Aromatic
Crunchy / juicy / early
Vista Bella
Crisp / firm / early
Jersey Mac
Crunchy / sweet / early
Sunrise
Crunchy / juicy / acidic
Paulare
Crunchy / juicy / medium acidity
Lobo
Yellow / sweet / crunchy / spicy
Ginger Gold
Crunchy / juicy / aromatic
McIntosh
Exceptional taste / very crunchy / juicy
Honeycrisp
Very crunchy / very sweet / aromatic
Gala
Crunchy / semi-acidic / fairly sweet
Spartan
Crunchy / sweet / non-browning
Cortland
Crunchy / sweet / firm
Empire
Crunchy / firm / very slightly fruity
Primgold
Crunchy / juicy / sweet
Rosinette
Crunchy / fragrant / unusual taste
Passionata
Juicy / Sweet / Low acidity
Delicious red
Crunchy / juicy / aromatic / honey taste
Ambrosia
Juicy / Sweet / Aromatic