Why you should be excited
Coromandel Red is a pretty, mild-flavoured New Zealand apple discovered as a chance seedling.
The story of Coromandel Red
Discovered in New Zealand as a chance seedling in 1972, this apple is named for the peninsula on which it was found by Robert Knottenbelt.
The original name of Knottenbelt Red became Coromandel Red and some people now refer to it as Corodel.
We suggest they leave well enough alone and stick with Coromandel Red.
It’s a nice-looking apple that grows on a vigorous tree and keeps quite well. The fruit strikes a nice sweet/tart balance, although the flavours are perhaps too mild for this to be considered a memorable apple.
The strongest impression it’s left people with: that it looks like a great big strawberry.
Coromandel Red Facts
Discovered near Coromandel, New Zealand; 1980s introduction.
Flavour, aroma, texture
The firm, crisp flesh is fairly fine-grained and the flavour is delicate, with a nice balance of sweet and tart.
A medium to large sized apple with red skin over a yellow-green background and lots of small white dots (known as lenticels).
When they’re available
Late season (usually in late October).
Quality for fresh eating
Quality for cooking
Quality for cider
Doesn't have a particular history as a cider apple, but -- like other heritage varieties -- it can contribute positively to cider blends.
Good (2 or 3 months when kept refrigerated).