Sweetness Meter
Best Uses
The Story
Cortland is best known in places where winter is a way of life. Think snowy Wisconsin, upstate New York, and Canada. And for those who know it, Cortland is beloved for its cooking and baking versatility.
Its squat, classic shape comes straight from its McIntosh heritage. At a glance, the two can look almost identical. Cortland, however, tends to be a bit sweeter, thanks to its cross with Ben Davis.
It’s a standout choice for pies, crisps, crumbles, cobblers, applesauce, and cider.
Key Facts
| Taste | Balanced sweet-tart |
|---|---|
| Texture | Crisp, but can lose firmness, making a great baking apple |
| Appearance | Squatty, red over green/yellow skin |
| Peak | Sept 22 |
| PLU Code | #4106 (large) / #4104 (small) |
|---|---|
| GPC Code | — |
| Peak Harvest | Sept 22 |
| Window | ±1 week |
| Storage Temp | 34-36° F |
| Availability | September to February |
| Pack | Apple Size | Grade | UPC |
|---|---|---|---|
| 3lb | 2 1/2" | US Extra Fancy | 0 33383 08505 0 |
| 5lb | 2 1/2" | US Extra Fancy | 0 33383 08507 4 |
| 6lb | 2 1/2" | US Extra Fancy | 0 33383 08517 3 |
| 6lb | 3" | US Extra Fancy | 0 33383 08517 3 |
Frequently Asked
McIntosh is the closest swap, since it shares many of Cortland's key characteristics. If you're baking, mix in a few sweeter apples, like Fuji, to better mimic Cortland's slightly sweeter flavor.
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