Black Krim is a striking dark beefsteak heirloom producing large, slightly flattened fruit with dusky mahogany-red skin and distinctive green shoulders. I grew this one in Whangamatā about five years ago and still remember the flavour — smooth, deep and intense. Bloody delicious.

Black Krim can be tricky to judge by colour alone. Use your hands. Pick when the fruit gives slightly under gentle pressure but is still firm. Leave it too long and it can become soft and watery.

Like many large beefsteaks, Black Krim is prone to concentric cracking around the shoulders. If cracks begin to open, pick the fruit and finish ripening inside before insects or disease get an opportunity.

Handy Hint: Feel, don't just look. Mulch well and keep watering consistent to reduce cracking.

Type: Indeterminate beefsteak
Maturity: Mid-season, approx. 60–75 days
Fruit: Large, flattened/oblate
Colour: Dusky mahogany-red, green shoulders
Flavour: Smooth, deep, intense
Leaf: Regular
Pollination: Open-pollinated heirloom
Origin: Crimea, Black Sea region