I am growing pink ladies for the first time. I have beautiful plants and lots of fruit, but so far nothing is ripe. I didnt plant them until the first week of June and they were in pretty bad shape when I did. They recovered quickly and have been bug resistant. I have been very impressed with the plant, but know nothing about the variety. If anyone has info, it would be appreciated.

They look wonderful so I went to Dave's Garden to check and the one person who reviewed them said that they are late and that they taste acidic. A good canner.

Bonnies Vegetables claims that they taste delicious, 70 DTM, although they have thick skins.

I couldn't find any mention of them at Tatiana's Tomatoes.

Linda

Hi Linda,
I have a son that lives in Boise - he grew Pink Lady this year and just sent me this photo of his first ripe tomato off the plant (that fits with the "late" comment). He said they were tasty and would plant them again - no mention of thick skins but I have requested more photos and info from him.

{{gwi:1341106}}

Beautiful pic Hudson!

I'd grow them myself if they weren't late!

Linda

This is how they look inside - skins were not noticeably thick!

{{gwi:1341107}}

Looks very appetizing. How do they taste ?

About Skin: To me tomato skin is tough and indigestible , no matter how thin or thick they are, anyway. I can throw it in boiling water for just 10 seconds(or less) then take it out and pour cold running tap water on it and peel it. Let its sit to cool off more, then slice it. I always do this when I want to use them in cooking; That is the Italian way.

What I am saying is that, to me skin thickness is not the criteria to judge a tomato.

He said they tasted Great but he owns and operates a bakery so his opinion comes with that disclaimer - haha! I agree with you about the skin - there must be some thick skinned tomatoes out there but I have never planted or tasted any. We don't take off the skins for BLTs - salads - fresh eating etc. but they come off for any cooking/canning/salsa etc.