Tomato Pineapple organic seeds

The 'Pineapple' tomato is an old, late-ripening variety, renowned for its large, flattened fruits of yellow orange marbled with red, weighing between 250 and 400 g. Fleshy, juicy, and almost seedless, this tomato is excellent in salads. Its sweet and slightly sugary taste is very appealing to children, just like its pineapple slice appearance. Very productive at the end of summer, this vigorous tomato is sown in March-April and harvested about 4 to 5 months later. A variety that is both tasty and attractive.

The tomato originates from South and Central America, where it was cultivated by the Incas before the arrival of the Conquistadors. The term "tomato" comes from the Inca word tomatl, referring to both the plant and its fruit. This solanaceous plant comes in a multitude of varieties of all sizes, shapes, and colours. Ancient varieties, with indeterminate growth, can live for two years, while recent determinate growth varieties form bushes without requiring staking.

The tomato plant is a perennial herbaceous plant in tropical climates, grown as an annual in our latitudes. It produces small yellow flowers in cymes, which turn into colourful fruits, bringing beauty to the vegetable garden and nutritional benefits. Low in calories and rich in water, the tomato is especially valued for its lycopene, a powerful antioxidant released during cooking, as well as for its content of vitamin C, provitamin A, and trace elements.

For the gardener, the tomato is an essential summer vegetable. The choice of varieties will depend on their use: salads, sauces, raw or cooked consumption. The region's sunlight should also be taken into account. Although tomatoes require plenty of sun and heat, they can be grown in containers on a balcony, especially small-fruited varieties. However, be careful: immature fruits, stems, and leaves contain solanine, a toxic substance not to be consumed.

Harvesting varies depending on the varieties, from early to late, with a delay of 50 to 100 days after transplanting. A ripe tomato is recognised by its uniform colour and the slight softness of its flesh. For better storage, pick it with its stalk.

Storage depends on the fruits' water content. They can be kept for a few days in the refrigerator or at room temperature. For longer preservation, opt for methods such as preserves, sun-dried tomatoes, sauces, freezing, preserves, or juice.

The gardener's tip: grow several varieties each year to reduce the risk of crop loss in case of climatic events or diseases. To prevent tomato blossom end rot, which is a calcium deficiency, spray a comfrey maceration on your plants. When transplanting, bury the stem up to the first leaves to strengthen the root system, ensuring a good harvest. Finally, remember that tomatoes and basil make an excellent combination in the garden, as well as in the kitchen!