This McIntosh cross (with Ben Davis, a nearly defunct variety) is prized for salads and fruit cups because it browns only slowly when cut. But doesn't it deserve to be taken seriously for its other qualities? Cortland has been around for more than a century.
This medium-large fruit is painted with a streaky red blush--deep red in spots--over yellow-green, with light tan spots. It is firm in the hand and noticibly ribbed.
The flesh is everything you'd want from a McIntosh heir: snowy white, fine-grained, crisp, and loaded with sweet juice. The taste is pleasant but unassuming.
Despite a little spicy bite at the begining, Cortland's flavor is mild, generally sweet, and cidery. It's not syrupy by any means but there is very little balancing tartness or acidity. The peel comes forth in the finish.
Like Macoun, Cortland was introduced by the New York State Agricultural Experiment Station in Geneva at Cornell. It is also popular for pies.