Cortland Apple Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Malus pumila
Cortland apples are excellent for eating, salads, sauce, pies and baking. With their snow-white flesh, Cortland apples are wonderful for kabobs, fruit plates and garnishes because they don't turn brown quickly when cut.
With their slightly tart flavor and juicy tendency, the Cortland makes an excellent juicing apple.
Good-quality Cortlandapples will be firm with smooth, clean skin and have good color for the variety - which is mostly red with some yellow blush and occasional green streaks.
Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light.
Avoid product with soft or dark spots.
If the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept cool.
To store, keep apples as cold as possible in the refrigerator.
Apples do not freeze until the temperature drops to 28.5°F.
Apples won't ripen further after being picked. Some apples will convert their starches into sugar after being picked, but this is known as "curing", and is best achieved by leaving fruit in the refrigerator - never sitting at room temperature.
Apples are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Vitamin C.
Rub cut apples with lemon juice to keep slices and wedges creamy white for hours.
Store apples in a plastic bag in the refrigerator away from strong-odored foods such as cabbage or onions to prevent flavor transfer.
Apples are the second most important of all fruits sold in the supermarket, ranking next to bananas.
Tens of thousands of varieties of apples are grown worldwide.
The history of apple consumption dates from Stone Age cultivation in areas we now know as Austria and Switzerland.
In ancient Greece, tossing an apple to a girl was a traditional proposal of marriage; catching it was acceptance.
Folk hero Johnny Appleseed (John Chapman) did indeed spread the cultivation of apples in the United States. He knew enough about apples, however, so that he did not distribute seeds, because apples do not grow true from seeds. Instead, he established nurseries in Pennsylvania and Ohio.
Use chervil in stews, fish, steamed vegetables, salads, salad dressings, meat dishes, savory sauces, egg dishes or as a chopped garnish.
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