Inventory, 28 lbs : 0
This item was last sold on : 04/16/17
The Cortland apple is available in the fall.
An older American variety, the Cortland apple is a cross between the McIntosh and Ben Davis apple. It has long been one of the most commonly produced apples in New York, consistently ranking in the top ten in the state.
Cortland apple is bright red and covered with dark red streaks, often they are capped with a green blush. Their crisp white flesh is exceptionally juicy with a sweet-tart flavor.
Cortland apples are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and trace amounts of boron, which has been touted for its ability to help build strong bones.
Extremely slow to brown when cut, the Cortland apple is perfect for use in fresh apple preparations. Add cubed apple to green and fruit salads. Slice thin and add to sandwiches, burgers and quesadillas. Use in lieu of crackers and pair with sweet and savory dips or flavorful cheeses. The sweet tart flavor of the Cortland apple also shines in cooked preparations. Bake into cakes, tarts, cobbler, quiche and galettes or slow cook to make soups, sauce and preserves.
The Cortland apple was developed in 1898 by Professor S.A. Beach at Cornell University’s New York State Agricultural Experiment Station. Over the next decade it quickly became one of the more popularly produced apples in New York State and won many awards including the Wilder medal of the American Pomological Society. Cortland trees are known for their ability to thrive in cold weather and can be found growing in apple growing regions on the east coast as well as in Washington State and Oregon on the west coast.
Restaurants currently purchasing this product as an ingredient for their menu.
|The Joint||San Diego CA||619-222-8272|
Recipes that include Cortland Apples. One is easiest, three is harder.
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