Tomato Ananas Pineapple

The tomato Ananas is an heirloom variety from the USA which, when sliced, has the appearance of a slice of pineapple. Its skin and flesh are a combination of orange and yellow. It is an interesting heart-shaped beefsteak tomato: the average fruit weighs 200 to 400 g, but there are reports of some weighing over 1 kg. Its firm flesh has few seeds and little juice, and its flavour is delightfully fruity and delicately sweet. Pineapple tomato is a visual and gustatory delight. It can be used to bring colour to salads and is delicious stuffed. Being an orange variety, it contains a lot of lycopene. It is best grown in sunny areas. Pineapple tomatoes are a late season variety. Sow from February to April for a harvest from August to October.

Tomatoes are native to South and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors, and nowadays the sheer abundance of tomato varieties is quite astounding. The name 'tomato' is derived from the Inca word 'Tomatl' and refers to both the plant and its fruit. Tomatoes come in all shapes and sizes, and a fabulous array of colours is available (red of course, but also green, yellow and - for a few very rare varieties - blue). Older varieties are plants with indeterminate growth that can live up to two years. The more recent varieties are of so-called determinate growth (also known as 'bush' tomatoes) meaning that they remain compact, thus limiting the need to stake or train them.

Tomatoes are among the many foods that were first discovered in the New World, such as beans, corn, squash, potatoes and chillies. However, tomatoes took considerably longer to reach our taste buds... and for good reason! For a long time, they were cultivated for their aesthetic and medicinal qualities. The similarity of their fruit to that of the Mandrake plant (also in the Solanaceae family) led people to believe they were toxic and unfit for human consumption. Only at the beginning of the 20th century did Europeans start to appreciate tomatoes for their unique taste, and the rest is history!

Its undeniably pretty fruit bring joy and colour to the vegetable garden. They also boast many nutritional benefits. Like most vegetables, tomatoes are low in calories and have a high-water content, but they also contain a very interesting molecule: lycopene, a powerful antioxidant. The longer the tomatoes are cooked, the more lycopene is released. Tomatoes also are remarkably rich in vitamin C, provitamin A and trace elements.

Nowadays, their gustatory and nutritional qualities are well established. For the gardener, tomatoes are one of the summer garden's highlights. Simply determine how your tomatoes are going to be used (in a salad? in a soup? eaten directly off the plant?), when you would like to harvest them, and then choose your varieties accordingly. Depending on where you live and how much sunshine the plants are going to get, some varieties might be more suitable than others. Rest assured, there are many varieties to choose from. While tomato plants unavoidably require lots of sun, they don't necessarily require lots of space to grow. A container or a bin full of good soil is an ideal home for a cherry tomato plant, meaning that even with a small balcony or greenhouse, you can still grow these wonderful vegetables. Just make sure you don't pick any stems, leaves or unripe fruit as they contain solanine and should not be consumed.

Harvesting: depending on whether you are growing an early or late season variety, there can be 50 to 100 days from the date you transplant the seedlings to the date you harvest the fruit. As a rule, tomatoes are ready to be picked when they have completely taken on the colour shown on the packet, and when their texture - though firm - has a slight give to it. Fruit picked with its stem will keep for longer.

Preservation: Tomatoes with a low water content keep for longer. They will be fine for a few days in the vegetable compartment in the fridge or spread out on a newspaper in a cool room. To keep them for longer, they can be dried, frozen, canned or made into delicious chutneys, tomato sauce or juice. We recommend saving a few for a tomato confit – it’s easy to make, and very tasty. Simply cut your tomatoes in half and set aside the juice. Place your tomato halves face up in a large baking pan. Sprinkle with salt, pepper, a bit of sugar and bake in the oven for at least an hour on a low setting. Remove the tomatoes and eat them immediately, otherwise put in them a glass jar and cover with olive oil, to be eaten later.

Good to know: sowing several different varieties of tomato each year will prevent you from losing your whole crop to bad weather or disease.

Blossom-end rot is a common problem encountered when growing tomatoes, caused by a lack of calcium: prevent this by spraying your plants regularly with comfrey liquid fertilizer.

When transplanting, make sure you bury the stem up to the first set of leaves. This will stimulate root growth and guarantee bigger and better fruit.