Tomato is the king of our gardens: it can in fact be used in a large number of preparations, both cooked and raw and, especially in Italian cuisine, it is really an indispensable element. Since coming from the American continent and began to be appreciated as a food, a large number of varieties have been selected. There are very small ones in bunches (cherries, datterini, perini), large salads (heart of ox, copper, ribs) and specific for the production of sauces and sauces (such as the elongated San Marzano). However, until recently, the distinctive feature was absolutely the color: a beautiful bright red. In recent years the curiosity of amateurs and consumers has led to the rediscovery of ancient varieties with pulp and peel with truly unusual colors. Today yellow, orange, pink, white, striated, dark red and even almost black tomatoes are available. Different coloring is not just a question of aesthetics: many have a distinctive aroma and specific nutritional quality. They are also highly sought after for their ability to amaze and make our usual preparations a bit bizarre.
The Italian name "pomodoro" refers to the predominant color that these fruits had when they arrived from America and began to be cultivated, mainly for ornamental purposes. This makes us understand that the varieties present on the market at this time are absolutely not new, but they had become extremely rare due to the enormous demand for red ones. Thanks to the amateur amateurs and to some local realities, interested in maintaining ancient varieties, they are trying to go back to cultivating these tomatoes on a large scale; researchers are also engaged in genetic improvement to obtain more productive cultivars and hybrids, resistant to diseases and with a characteristic taste. At this time the most common yellow tomatoes (both in the markets and for cultivation) are those of small size, cluster: cherry and perino. However, in very well supplied seed catalogs it is also possible to find salads, ribbed or elongated.
Variety of yellow tomatoes
• Yellow from Piennolo del Vesuvio it is a very ancient variety, described for the first time in the mid-1500s. It was initially cultivated at the monastery of Nola, and then returned to spread throughout the Vesuvian area. It is characterized by small fruits, round in shape but slightly pointed. They have a very strong and firm peel, which also allows a long conservation (from hanging). The plants are low and usually low supports made with iron wires or pea nets are used.
The flavor is very characteristic: sweet and delicate; acidity is very low. This allows excellent combinations for example with fish.
• Apulian yellow from Serbian ('ponderosa') traditional tomato, similar to the previous one. Each ripening fruit weighs about 30 grams. Externally it is yellow, internally it is more reddish. The peel is very thick and allows storage from hanging or in boxes for the whole winter. It should be irrigated very little, but they have slow maturation (cultivation is recommended only in the southern regions). Generally the interior is rather dry and with little pulp: this allows it to be stuffed in various ways. Other common uses are from fresh in salad (very thin cut) or to prepare sauces and sauces.
• 'Gold Star' it is a recently introduced hybrid, a cluster cherry. Every single fruit is about 2.5 cm in diameter, a beautiful golden yellow when fully ripe. It has a very sugary and delicate taste. The plant has indeterminate growth (it is therefore necessary to clean it with regularity from the females), it has an average vigorous growth and the production is quite early. It is therefore suitable for cultivation throughout Italy, bearing in mind that outdoor planting is recommended from April to June, while ripening is expected from mid-June to October. To obtain an abundant and tasty harvest we recommend an autumn fertilization with organic fertilizer, followed by the plant with specific fertilizers, with important doses of potassium and phosphorus and microelements. Particularly take care of the prevention of blight using copper.
• 'Golden Boy'this is also a hybrid tomato. It is a cluster salad with individual berries of about 150 gr. It has a medium-early ripening and can be planted in the months from April to June. The plant is indeterminate, therefore it needs support and regular cleaning. The leaves are a beautiful dark green and the plant, as a whole, is quite resistant to diseases, in particular to verticillum, fusarium and nematodes.
The berries are picked when they reach a bright yellow color: they have a very thin skin and a sweet taste. Excellent raw in salads or in combination with other vegetables.
• 'Perino Giallo' one of the most widespread and common on the market. Very productive and resistant: the fruits are in clusters, in bulb, of a beautiful bright yellow, with thin skin. The plants are of indeterminate growth and require support of at least 1.5 meters. The taste is very sweet and little acid. They are suitable for salads, for pairing with cheeses or as a cocktail snack.
• 'Green Zebra' small to medium cluster tomato. When fully ripe it takes on a bright yellow color with evident green streaks. It has a sour and fresh flavor, suitable for salads and for pairing with delicate cheeses. Also excellent for making jams.
• 'Snowberry' cherry, single berries of 2.5 cm in diameter with a pale yellow to almost white color. Very thin peel, delicate and sweet taste. Indeterminate growth, requires support and cleaning.
• 'Roman Candle' typical lengthened tomato, suitable from raw in salad but also for surprising sauces. The taste is sweet and devoid of acidity. Indeterminate growth.
• 'Orange Banana' long and very intense yellow. The plants are very productive and resistant. Excellent for preparing sauces.
Soil and fertilization
The cultivation of yellow tomatoes is in all respects similar to that of red tomatoes. Here are some suggestions to get good results.
Land and fertilizations
The tomato has a very deep root system (even 130 cm). The soil must therefore be worked for a long time and if possible plowed. The ideal is to do it already in autumn by incorporating a large amount of organic soil conditioner. At the time of implantation, additional mature compost can be added, as well as specific synthetic fertilizers where phosphorus and above all potassium are abundant. Also important are boron and manganese that avoid various types of physiopathies.
|Family, genus, species||Solanaceae, Solanum lycopersicum|
|Type of plant||Perennial herbaceous grown as an annual|
|Height||Up to 250 cm; it may need supports|
|Maintenance||From medium to high|
|Water needs||Generally high (some varieties do not need summer watering)|
|Ideal temperature||From 25 to 30 ° C|
|Soil||Rich, deep, well-drained|
|Composting||In organic autumn, then abundant potassium and phosphorus|
|Distance between rows||70-120 cm|
|Distance on the row||30-60 cm|
|Germination: days-temperature||5-7 days; 20 ° C|
|Parasites||Colorado beetle, noctode, nematodes, aphids, red spider mite|
|Cryptogamic diseases||Alternariosis, downy mildew, sore feet, cladosporiosis, septoriosis, apical rot|
THE YELLOW TOMATO CALENDAR
From February to April
|Collection||June - October|
|Soil fertilization and soil processing||November|