Yellow tomato

Yellow tomato

Yellow tomato


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.

Features



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.




































































Irrigation


With the exception of the "Serbian" varieties, watering must be as regular as possible, especially in summer. However we avoid to wet the still warm soil of the day: it is one of the causes of fruit cracking (which usually leads to the advent of rot). We also avoid wetting the leaves so as not to favor cryptogams.
Other care
All indeterminate varieties require guardians, ligatures and constant chipping. It is very useful to follow the plants with regular distribution of copper. It is also a good rule to remove the leaves that cover the berries, to allow a quick maturation. Even the leaves at the base of the plants after a good development can be removed: we will avoid the dangerous and continuous contact with the ground.

YELLOW TOMATO
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)
Growth Fast
Rusticitа Low
Exposure Full sun
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




















How to get the seedlings?


This variety is not always readily available. Some (Gold Star, Perino Giallo) are grown by nurseries and it is not difficult to buy some plants ready for transplanting. Other cultivars, on the other hand, are more rare and it is necessary to buy bags of seeds from specialized retailers or through correspondence. Often the number of seeds is very limited (even only 15 per sachet) and it is essential to treat them with the utmost delicacy to guarantee the result.
The ideal is to proceed in germination, placing the grains on absorbent paper and waiting for germination before transferring them to the special honeycomb trays for tomatoes.
To obtain fast and safe germination let us remember that the tomato needs a lot of light, heat and humidity. We use transparent plastic containers (with small holes) holding them on a radiator or on a constant heat source (temperature above 20 ° C), well exposed to light.
As soon as the first radicle is released, we will be able to transfer the single seed into a soft mixture, covering it with agricultural vermiculite and spraying often. The plants will be ready for transplanting in the open field when they reach 20 cm in height.
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  • Yellow tomato



    Tomato, like most vegetables consumed in Europe, is native to Central and South America (

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THE YELLOW TOMATO CALENDAR

Sowing

From February to April
Transplant Late April-June
Collection June - October
Soil fertilization and soil processing November