Tomatoes from Around the World

[digitS']

I am not sure if we can understand them.

It may have to do with a "transparent" skin but I'm still perplexed by Casey's Pure Yellow, which is orange when ripe. The geneticists may apply their own terms.

There's Cherokee Purple and then people talk about it as a black. Prudens Purple is pink! Maybe they just make it up as they go along and there is simply no reference. (I liked Prudens tomato . . .)

Steve

 

[Jared77]

Maybe I'm the odd one here, I like some of the blacks. Its the more intense flavor that some of them bring that I really like. But then I also like the sweeter taste of a good yellow, and the peppery bite of a green zebra. Its just gotta have a richer flavor for me.

The blacks are the only other colored tomato I use on a sandwich other than red though. However though I grow a variety of colors and varieties for cooking. Soup, sauce, chili base, salsa etc. I always try to use a mix of them, usually its whatever's available to make a batch is how they get used at my house.

I keep hearing nothing but great things about Berkley Tie Dye and it is on my "to grow list".

 

[digitS']

From the People's Republic of Berkeley, Jared ?

That will be two tomatoes in one, with a bi-color!

My Dagma's Perfection tomatoes are "supposed" to be a bi-color but they only develops the red blush if they are dead ripe and still on the vine.

Steve

 

[Jared77]

From the People's Republic of Berkeley, Jared ?

I hear its like how Quebec feels about Canada....but that might just be internet rumor

 

[Ridgerunner]

Is that Berkeley tie-in more to do with the high acid content? But then maybe Im showing my age.

 

[Jared77]

Got me they are from California. That to me answers everything