The Cortland apple was developed in New York in 1898. This cultivar has white, juicy flesh that resists enzymatic browning after being cut, making it an excellent choice for salads and fruit plates. Cortland apples offer a balanced sweet-tart flavor profile, making them versatile for fresh eating and baking applications, such as pies and applesauce. Achieving the best flavor and texture depends heavily on harvesting at peak ripeness, when starches have converted fully into sugars while the apple retains its crispness.
The Typical Harvest Season
Cortland apples are considered a mid-to-late-season variety, typically ripening after the McIntosh but before later apples like Fuji or Red Delicious. The general harvest window spans from late September through mid-October in most growing regions across the northeastern United States and Canada. The exact start date for picking is heavily influenced by local climate and the specific weather patterns of the growing year.
Orchards in warmer southern climates may see the fruit ready for harvest as early as late August or September. Conversely, regions further north, such as Nova Scotia, might not begin picking until early October. A season with ample sunshine and warm days followed by cool nights accelerates the conversion of starch to sugar, bringing the harvest forward. Growers must monitor local conditions, as the annual harvest window can shift by as much as two weeks in either direction.
Confirming Ripeness Before Picking
While the calendar provides a general guideline, several physical indicators must be checked to confirm ripeness. One of the first signs that harvest is near is the “pre-harvest drop,” where a few mature apples fall naturally to the ground. This drop suggests the fruit is nearing its peak maturity.
The ease of detachment from the tree spur is a key indicator of maturity. A ripe Cortland apple should separate easily from the branch with a slight upward lift and gentle twist. If the apple requires a hard tug or pulls the stem or spur with it, it is not yet ready, and forcing it off can damage the tree. The apple’s skin color also provides visual clues: the greenish background color should shift to a lighter yellow hue, and the crimson blush should deepen to a rich red.
Slicing open a sample apple allows for an inspection of the seeds and the flesh. The seeds of a fully ripe Cortland should have turned a dark brown color, indicating maturity. The white flesh should taste sweet and juicy, lacking the starchy, unpalatable flavor of an immature apple. Sampling the fruit for taste is often the final and most definitive test of quality.
Proper Harvesting and Storage
Handle Cortland apples with care when picking to prevent bruising, as damaged spots quickly lead to spoilage and shorten storage life. The proper technique is to cup the apple in your hand, lift it slightly to break the stem connection, and gently twist it off without damaging the spur. Leave the stem attached to the fruit, as removing it creates an open wound that invites rot and decay.
After picking, the apples should be cooled quickly to slow the respiration rate. Cortlands are not considered a long-term storage variety, like Fuji or Granny Smith, because they lose their crispness quickly. Under ideal conditions—temperatures between 30 and 32 degrees Fahrenheit with high humidity—Cortland apples can maintain quality for approximately three to four months. Use the apples within a few weeks of picking for fresh eating, or utilize them for cooking, sauces, and pies shortly thereafter.