Mid to Late September
A Sweet Apple with a Hint of Tartness
In appearance it has a pale yellow background with a flush of crimson and grey green dots. Its flesh is very white and Juicy and is known for not turning brown quickly when cut.
An Excellent Dessert, Sauce and Salad apple. It is also very good for baking, and pies. Freezes well! They are wonderful for kabobs, fruit plates and garnishes, because they don't turn brown quickly when cut
History of the Cultivar
It was developed at the New York State Agricultural Experimental station in Geneva New York in 1898. The apple was named after Cortland County New York.