Tomato Gourmansun F1

The 'Gourmansun' F1 tomato is a recent hybrid variety with charming, beautiful heart-shaped yellow fruits, streaked with red. Loved for its dense, fragrant, and very sweet flesh, this tomato is suited to various culinary uses. Wonderful in salads, it also excels when stuffed or made into coulis. Its disease resistance and productivity make it a favourite among both novice and experienced gardeners.

The 'Gourmansun' F1 tomato, resulting from cross-breeding between 'Cœur de Bœuf' and 'Ananas' varieties, combines the strengths of both parents. This vigorous plant, with an indeterminate habit, can reach 1.5 to 2 m in height. Its dark green, pinnate and lobed leaves are deciduous. The sturdy stems bear small clusters of 3 to 4 large, 100 to 300 g, heart-shaped yellow fruits, streaked with red. Their firm and juicy flesh displays similar colouring and reveals a sweet, mildly acidic flavour. Flowering occurs in June, with small yellow flowers grouped in clusters. The fruits ripen from August onwards, earlier or later depending on the climate. The 'Gourmansun' F1 thrives in full sun and humus-bearing, light, well-drained soil. Plant in open ground from May to June, after the last frosts, spacing the young plants 50 to 60 cm apart. Staking is recommended to support the stems. Water regularly, avoiding wetting the foliage to prevent disease. Removing side shoots is advised to encourage fruit development.

The tomato, native to South and Central America, is a member of the Solanaceae family. It was cultivated by the Incas before the arrival of the Conquistadors. Its name comes from the Inca word tomatl, referring to both the plant and its fruit. A herbaceous perennial in tropical climates, the tomato is grown as an annual in our latitudes. Its small yellow flowers grouped in cymes produce fruits that vary in size, colour, and shape.
Rich in lycopene, a powerful antioxidant, as well as vitamin C, provitamin A, and trace elements, the tomato is low in calories and very hydrating. In cooking, it can be used raw or cooked, in salads, stuffed, as coulis, or preserved. Harvesting varies depending on the variety: early, mid-season, or late. The fruits are picked when ripe, when coloured and slightly soft, retain their stalk for better storage.

To preserve its flavour, it is best not to refrigerate tomatoes: storing them between 10 and 15°C is ideal. They can also be preserved, dried, frozen, or canned.

In the garden, mulching with a mix of grass clippings and dead leaves helps reduce watering and weeds while keeping the soil moist.