Saturday, July 26, 2014

Review of Annie's Black Krim tomato

I am not the best person to give an opinion of tomato taste profile.  I don't really like raw tomatoes.  I mainly use them in sauces and on BLTs. Actually, now that I think about it, I might be the perfect person to give an objective opinion.

The black krim (on left) is a deep maroon with green seeds on the inside.  Obviously much darker than the one on the right which I think is a classic beefsteak.



The red tomato has your standard delicious homegrown flavor.  Obviously vine-ripened and 100X the intensity of your supermarket hothouse 2.99/lb. junk.

The black krim should be a special treat for any tomato lover. Highly acidic and potent in flavor.  Some say they are higher in sugars but I didn't notice any more sweetness.  Cheers!

Update 8/20:  Now that it is late in the season, I have a few comments to add.  First, these plants, while interesting and tasty, are not very practical for real food production.  They are more of a novelty item.  The plants produce very few fruit.  While the tomatoes are very large, they are highly prone to splitting.  The fruits look very under-ripe until they are too ripe.  The entire top half of the tomato will remain dark green until it is over-ripened, and while the green coloration does not affect the taste, it is unattractive and deceiving when judging ripeness.  The fruit never quite achieves one uniform color when ripe.  The fruits are also mushy and lack toughness.  They will not stand up to stacking, boxing, or transport and are therefore a poor choice for markets.  They are an excellent slicing tomato but are terrible for preserving.  The scalding/peeling process causes most of the flesh to dissolve, and there are many seeds. half of each tomato is wasted.

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