Tomato Yellow Pear Plants

The Yellow Pear Tomato is an ancient variety of Cherry Tomato discovered in Italy in the early 19th century. The plants form very compact bushes with long clusters of about ten yellow-orange fruits weighing 10 to 15 g. Shaped like a pear, they measure no more than 5 cm (2in) in length and 2 to 3 cm (1in) in diameter. Their firm flesh, sweet with just the right amount of acidity, is ideal for appetizers, picnics, or preserves. Yellow Pear Tomatoes are highly appreciated by children as they learn to taste. It's true that with their unusual shape and color, they make the garden feel a bit magical. Plan to trellis the plant from the beginning to make it a decorative element in the vegetable garden. Indeed, it is an indeterminate variety that can reach heights of 1.20 to 2 m (4 to 7ft).

The tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are still amazed by the variety of this solanaceous plant. The term "tomato" comes from the Inca word "Tomatl" and refers to both the plant and the fruit it produces. There are fruits of all colors (red, of course, but also green, yellow, and even some very rare blue varieties), in all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have determinate growth and stop growing when they reach the bush stage, so there is no need to stake or trellis them.

The tomato is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. It took longer for tomatoes to reach our taste buds. And for good reason! It was cultivated for a long time for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the mandrake, another solanaceous plant. It only became a regular part of our diet in the early 20th century.

The tomato plant is a perennial herb in tropical climates, but it is grown as an annual in our latitudes. It lignifies over time and produces small, insignificant yellow flowers grouped in clusters that will turn into fruits.

It must be admitted that its fruit is very beautiful and adds pleasant color to the vegetable garden. It also has many nutritional benefits. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are well known. For gardeners, tomatoes are among the essential vegetables of summer. They only need to consider how they plan to use them when choosing from all the existing varieties. Will they be used for salads, sauces, eaten directly from the garden, or cooked? They will also consider when they want to harvest them. The answer will of course depend on the average summer sunshine in the region where their garden is located. Rest assured, the choice is vast and there is a tomato for every situation! And while tomatoes do need a lot of sun and heat, they don't necessarily need a lot of space. That's why you shouldn't hesitate to grow them in containers on your balcony, where you can prioritize smaller fruit varieties. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvesting: Depending on the variety, it can take 50 to 100 days between transplanting and harvest. There is no foolproof way to determine in advance when a tomato has reached full ripeness. Harvesting should be done when, at a minimum, it is completely colored as announced and when its texture, while remaining firm, shows slight softening. For better preservation, be sure to pick the fruit with its peduncle.

Storage: Tomatoes do not keep as long when they have a high water content. They can be kept for a few days in the vegetable drawer of your refrigerator or spread out in the open air. To keep them longer, consider culinary methods such as tomato preserves, sun-dried tomatoes, sauces, frozen fruits, canned tomatoes, jams, or juices. We love to confit them because it's so simple and delicious: cut your tomatoes in half and collect the juice. Place the tomato halves face up on a baking sheet. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes and consume immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: It is recommended to grow several varieties of tomatoes each year to minimize the risk of complete crop loss due to climate or specific diseases. To prevent the phenomenon of "blossom end rot" - not a disease but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants. When transplanting, don't hesitate to bury the stem up to the first leaves. This will stimulate the root system, ensuring a bountiful harvest of fruits. Successful garden associations often make great culinary combinations. It's a good mnemonic to remember that tomatoes and basil go well together.