Pineapple tomato – this is a slicer tomato. The first one we picked last year came in at half a pound. They can get up to 2 pounds. It is 75 days to fruit but is indeterminate so once it starts producing it keeps going. It is absolutely worth the wait. These tomatoes are a technicolor explosion of oranges, yellows, and reds. It is a very meaty tomato – heavy on pulp low on juice. It has the light herbal flavor you expect from a yellow tomato with some tangy and vibrant undertones you expect in a red tomato. It is very sweet with a bit of a citrus note as well. No one is sure of the parentage of the Pineapple Tomato but the guess is probably Kentucky, where many other bicolor tomatoes originated. These tomatoes set their fruit late, and require a long warm growing season, so it was most assuredly somewhere in the American South. The Pineapple Tomato traveled to Europe in the 1950s with Merlin W. Gleckler of Gleckler’s Seedman Company. It is now grown all over the world. I ate this tomato sliced on a tuna and egg salad wrap with green onion, fresh garlic dill pickles, and shredded chard. It would be wonderful on any sandwich, or cut into wedges and added to a tomato salad. Based on its dense meaty texture we add it to sauces and salsa.
If you think you want one of these plants for your garden this spring the Chief Plant Starter says we only have a few started. Let us know if this is one you want. There is still time to start more. All of our plants in 4in pots will still be $3 each or 2 for $5
