Tomato varieties and their textures

11 years ago

Hello all, first post here on the forum.

This is my first year in many that I have been able to have a garden and Ive taken to it with multiple varieties of tomatoes. I have F1 hybrids, heirlooms in standard size and cherry. A few of my varieties...

Celebrity

Empire

Parks Whoppers

Rutgers

Abe Lincoln

Beefsteek-multiples

Purple Cherokee

Black Krim

German Pink

Maraglobe

Cherries

Sweet 100's

Super sweet 100's

Sungold

Red/Yellow Pear

Black Cherry

So my question is this...

I was at the farmers market this weekend and picked up a German Pink. Upon slicing it, I found the flesh to be "gummy" and slick. I really didnt care for it and I could have sworn I enjoyed the meaty beefsteak like varieties. I also understand it could have been due to the soil it was grown in and how well it was tended to, along with weather considerations. Anyhow, I tend to favor the texture of the celebrities/empires(best way to describe it is like a strawberry). Which of the heirooms will have the celebrity meat texture as opposed to the German Pink.

I have searched to no avail to find a definitive list that has this information for the masses. Looking to start one with this post.

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Comments (3)

digdirt2
11 years ago
Welcome. :)

As you pointed out texture is primarily a result of growing conditions not variety but insofar as ones on your list that might be close to a Celebrity (assuming decent growing conditions) then I'd say the Marglobe and the Abe Lincoln only. The cherries won't even come close and neither will the pears texture-wise.

The issue is that basically Celebrity is considered a 'dry' tomato as it was developed for shipping stability and market sales. So it has a firmer, less juicy texture. Most of the others on your list will be much more meaty, more juicy.

The good news about that is that they will also have much more flavor than Celebrity usually does as Celebrity isn't usually noted as being a flavorful fruit. But flavor is a very subjective thing, as is texture, so it really isn't possible to know which ones may appeal to you when grown in your garden.

Give them all a fair shake and then you'll know which you'll want to skip next year and be sure to let us know your end take on all of them too.

Dave
Seysonn_ 8a-NC/HZ-7
11 years ago
Of the varieties in your list 3 of them ( black/brown) are noted for good flavore by many:
Black Krim
Cherokee Purple
Black cherry

Rutgers is a classic All American variety. I have grown it several years ago and growing one this year too.

The cherry varieties are among the popular ones too. I have grown Super 100 and Sun Gold. They are sweet but the texture is watery/juicy but sweet.
I stopped growing them for being too small. for me. I am growing bigger ones with more meat and better texture.YMMV

Sey
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wormgirl_8a_WA
11 years ago
last modified: 11 years ago
Well, it's true, most lists of tomatoes and their traits do not necessarily include texture. Sometimes, people will note that a variety is particularly soft or firm. Although it does not necessarily include texture information, this is a good resource to know about:

http://tatianastomatobase.com/wiki/Main_Page

But mostly I just wanted to point out that if you end up with tomatoes where you don't care for the texture, they will still make great sauce, soup, juice, and maybe dried tomatoes.

Soup is my absolute favorite thing to make from my own fresh tomatoes!