Green Pear Tomato- Add Some Color to Your Snack Tomatoes
The Green Pear tomato has a base of light green that shines through an overlay of translucent creamy yellow. The final color is almost even between a “yellow” and a “green” tomato. Initially fruity, meaty and substantial followed by bright, sweet notes and a long sustained finish. It is surprising, as it appears delicate, but has a very substantial taste and mouth feel.
It was developed by one of our growers through several years of specific selection.
As with most pear tomatoes, this is very productive over a long season and tolerant of a wide range of weather conditions and temperatures. Great for the CSA, market grower, beginning gardener, or for smaller gardens.
Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.
Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!
Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground.
Of the four pear tomatoes I planted this year the green is the most surprising flavor. Everyone who sees them kind of turn up their noses because they are green. I guess its because they think of fried green tomatoes. I am so glad I don't have to share these. I love them. My sister-in-law tried one and she is planting it in her garden next year.