Yellow Pear Tomato - The Life of the Salad
Small waxy-yellow pear-shaped fruits with definite necks, 1.5 -2" in diameter and a mild flavor. Very prolific and bears all season long.
The fruits have a delicate sweet taste that has been called "the life of the salad". This is the same tomato your grandpa use to grow. A mild taste that kids love. Heat resistant.
First recorded in 1805 by the biologist Christiaan Hendrik Persoon. He was writing a book of all the plants he knew, and the yellow pear tomato made the list. It was first documented in North America in 1825 by the fur trading Hudson Bay Company. Since then, it’s been spreading around, remaining in gardeners’ hearts because of its heavy yield and mild tasting fruit.
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.
We have grown this variety for two years. It is a heavy producer in our climate: 8A. We endure high humidity and intense prolonged heat during summers. When all the other tomato plants have given up the ghost, Yellow Pear continues to produce and takes us right through the fall until the first frost. Highly recommended.