Pineapple Tomato Seeds - (Lycopersicon lycopersicum)
- Seed Count:
- Approx 25 seeds per pack
- Days to Maturity:
- 85-90 days
- Red, Golden-Orange, and Yellow
- Days to Germination:
- 5-7 days @ 75-95F
- Light Preference:
- Full sun
- Plant Spacing:
- Heirloom, Non-Hybrid, Non-GMO seeds
Pineapple Tomato - Beauty, Size, and Taste
This bi-colored beefsteak tomato has breathtaking red, golden-orange, and yellow marbled skin with a kaleidoscope swirled interior of red, pink, orange, and yellow, making a colorful addition to salads and sandwiches. Imagine a light orange color melting over the ribbed sides into the deep red bottom of the fruit. Colors can range from a mix of orange and red to straight orange, so expect a pleasing palette of colors with your harvest.
Widely recognized for its excellent flavor – mildly sweet with low acidity, somewhat fruity with a satisfying, and even surprising, citrus tang – it has become a prized slicing tomato. Fruit are often over 1 ½ to 2 lbs, meaty and juicy with few seeds.
This late-season beefsteak needs patience but is well worth waiting for, as its flavor sweetens and becomes richer as it ripens. Picked at the peak of ripeness and sliced soon after, Pineapple often wins taste tests and awards. It is often described as having a strong tomato aroma and fruity aftertaste, with the colors being as fascinating to look at as it is delicious to eat.
The Pineapple tomato was first named by Merlin W. Gleckler of "Glecklers Seedman" in the early 1950s and is believed to have originated somewhere around the areas of KY, WV, NC, or OH along with several other bi-colored tomatoes.
The unique coloring and sweet flavor of the Pineapple tomato make it perfect for raw uses.
Use it as a colorful addition to fresh greens, layered in a stacked salad, or paired with fresh basil, mozzarella and balsamic for a traditional Caprese salad. Chop and combine with fresh herbs and olive oil and serve atop grilled bread for a simple, tasty bruschetta.
Its large size makes it a perfect sandwich tomato, and it also looks beautiful when layered in a tart, or sliced and served on pizzas and flatbread. Heirloom tomatoes are fragile, bruise easily, and should be used as soon as possible after picking. For maximum flavor do not refrigerate. Refrigeration should only be used for extra-ripe tomatoes that you want to keep from ripening any further.
Its silky smooth texture and complex fruity taste make an amazing but simple sauce when roasted in a hot oven or a pan over the outdoor grill, then sautéed with large amounts of garlic, rosemary, and extra virgin olive oil and spooned over fresh hot pasta.
Even when fully ripe, fruits often hold tight to the stems – bring pruning shears or scissors to help harvest.
- Growing Tomatoes 101
- Determinate and Indeterminate Tomatoes - What's the Difference?
- Heirloom Tomato Growing Tips
- Heirloom Tomato Leaves - Potato Leaf vs Regular Leaf
- Blossom End Rot - What To Do
- Fermented Tomato Conserve
- Sicilian Eggplant and Tomato Sauce
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