3 Worst Rated New York Apples

Cortland is an American apple variety dating back to 1898, when it was raised at the New York State Agricultural Experiment Station and named after Cortland County. These apples are bright red with dark red streaks, and often a green blush. The flesh is white and juicy, while the flavors are tart and sweet. Cortlands are a cross between the Ben Davis and the McIntosh. It's recommended to use the apples in cooking, for making apple sauce, apple butter, and juices, but they're also eaten fresh when available (in fall through spring). When thinly sliced, these apples can be added to sandwiches, tortillas, and burgers.Expand

Empire is an apple variety that was cultivated as a hybrid between McIntosh and Red Delicious in Geneva, New York in 1945. The apples are bright red in color with faint white striations and a light green blush. The flesh is creamy white in color, while the texture is crisp and juicy. The flavor is sweet and tart. Available from fall until mid-winter, Empire apples are usually baked, sautéed, or roasted. When fresh, they're used in salads or coleslaw. It's recommended to pair them with sharp cheeses, pears, pumpkin, and warming spices such as cinnamon and nutmeg.Expand

Jonathan is an apple variety that's believed to have originated in Woodstock, New York in 1826. This apple is a parent to many other varieties such as Jonagold, Jonafree, and Jonamac. The apples are medium-sized with a thin red skin and yellow or green blushes. The texture of the flesh is juicy and crisp, while the flavors are mildly sweet, tart, and tangy with hints of spice. Available in the fall, Jonathan apples are usually cooked or eaten fresh. It's recommended to add slices to tarts, purees, soups, or use it in pies and sauces. Due to their slightly spicy flavor, these apples are often made into juices or ciders.Expand