I always wondered how to choose a great baking apple. I mean, what really should I look for? Well a great baking apple has two important characteristics: a tough outer skin and a mixed taste. What is a mixed taste? It is sweet and tart.
A great apple available in the fall is the Cortland apple. It is a perfect baking apple as it possesses the tough skin as well as the sweet and tart taste.
It is a cross breed apple from New York. It was developed in 1898 at a New York State Agricultural Experiment Station.
The Cortland apple is named after Cortland County, New York. Also from a Mr. Pierre Van Cortlandt.
The county in New York was name named after Mr. Pierre Van Cortlandt as he was there at the writing of the 1st New York State Constitution as President of the Convention. He also was first lieutenant governor for the state.
Cortland apple have a white, juicy flesh as where others have a yellow flesh. This makes them an appealing apple to serve as a garnish. The apples do not seem to discolor as quickly as other apples do.
Cortlands can be great served with crackers and cheese on a platter for example or on a kabob of fruit. They also can be great in fruit salad, adding their own unique flavor to the dishes.
To pick a good apple at the stand or grocer, test your Cortlands for firmness. In the palm of your hand, your apple should feel firm and heavy.
Another tip, if the skin is wrinkling when you move your thumb over the apple, then it is not the apple you want. This apple may not have been kept cool or have been kept cool too long.
To store your Cortlands, keep them as cool as possible. Best place is in the frig. Apples will not freeze unless temps are below 28 degrees F.
A tip if you are going to have them sitting out for a longer period of time sliced up, rub the slices in a bit of lemon juice. It will keep them from browning up too.
Make sure to visit your local orchard to see what great apples they have. It is fun and a great thing to do with the kids. And it is the best way to taste a fresh apple anytime.
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