Cordera

These apples are large, classically shaped, and slightly ribbed. The partial orange blush, streaky in spots, is over green-yellow, accented with light lenticels. ¶ 

They are fragrant, and some have a little russet in their stem wells.

Bite and see

Cordera's first impression includes breaking-crisp juicy yellow flesh, coarse grained. The apple is sweet with a little tart to balance things out. 

Its initial flavors are corn syrup and sugar, plus a little generically floral and spicy notes, and a hint of vinousness. 

There is some cherry that emerges in the finish. There is also something that makes me think of blueberries, though is it blueberry? (Baffling flavor, I find, blueberry.)

These elusive, but pleasing, flavors, and its excellent crunch, make Cordera a good choice. Just a little more acidity would really make it sing, I think.

Pedegree

Cordera is the trademark name for NY56. According to its patent, Cordera's seed parent was Honeycrisp pollinated from an unreleased variety that is related to the excellent Liberty.

Honeycrisp is hardly a surprise given Cordera's large-cell crunch.

This strikes me as one of the more successful and intersting Honeycrisp children precisely because of its flavors, which distantly echo those of the Mac family.

Cornell University, where Cordera was born, says the apple resists apple scab.

The same source says the fruit was named, obliquely, for Robert Lamb, who played a role in developing Liberty (from which Cordera derives its disease resistance) at that institution. "Cordera" is Spanish for "lamb."