Tomatoes are known for their brilliant red flesh, but they come in a whole kaleidoscope of colors. Cherokee Purple heirlooms with grayish-brown skin may not look particularly appetizing, but they have a sweet, earthy and somewhat smoky flavor that works great on a sandwich. Black Beauty, on the other hand, lives up to its name.
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Takeaways from AP's reportMeta and YouTube to face claims of social media addiction in children in landmark trialWhether it's a mini-sabbatical or an adult gap year, more people are taking extended work breaksA look at Ramadan and how Muslims observe the holy monthA sliced Ananas Noire, aka Black Pineapple, tomato is displayed in East Carbon, Utah on Sept. 19, 2012. A display of harvested Yellow Pear tomatoes appear in Charlottesville, Va., on July 20, 2021. Three ripe Yellow Pear tomatoes appear on a vine in Charlottesville, Va., on Aug. 12, 2020. A sliced-open Green Zebra tomato is displayed in East Carbon, Utah on Sept. 29, 2021. A Black Krim tomato is displayed in East Carbon, Utah on Nov. 6, 2025. A Black Beauty tomato is displayed in East Carbon, Utah on Aug. 11, 2021. A sliced Ananas Noire, aka Black Pineapple, tomato is displayed in East Carbon, Utah on Sept. 19, 2012. A sliced Ananas Noire, aka Black Pineapple, tomato is displayed in East Carbon, Utah on Sept. 19, 2012. A display of harvested Yellow Pear tomatoes appear in Charlottesville, Va., on July 20, 2021. A display of harvested Yellow Pear tomatoes appear in Charlottesville, Va., on July 20, 2021. Three ripe Yellow Pear tomatoes appear on a vine in Charlottesville, Va., on Aug. 12, 2020. Three ripe Yellow Pear tomatoes appear on a vine in Charlottesville, Va., on Aug. 12, 2020. A sliced-open Green Zebra tomato is displayed in East Carbon, Utah on Sept. 29, 2021. A sliced-open Green Zebra tomato is displayed in East Carbon, Utah on Sept. 29, 2021. A Black Krim tomato is displayed in East Carbon, Utah on Nov. 6, 2025. A Black Krim tomato is displayed in East Carbon, Utah on Nov. 6, 2025. A Black Beauty tomato is displayed in East Carbon, Utah on Aug. 11, 2021. A Black Beauty tomato is displayed in East Carbon, Utah on Aug. 11, 2021. I can think of no better summer meal than a thick slice of a homegrown Oxheart between two slices of white bread, adorned only with salt, pepper and maybe a couple of basil leaves. I’m also partial to Beefsteak, Porterhouse, Brandywine, Big Zac and Big Boy, all delicious — and all red, the way many of us have been conditioned to believe tomatoes should be. But there’s a whole kaleidoscope of tomatoes you cangrayish-brown skin or matching flesh appetizing, and my 8-foot-tall indeterminate plant didn’t produce as prolifically as most other varieties I’d grown. But its sweet, earthy and somewhat smoky flavor and juicy consistency made for a delicious sandwich.This old, indeterminate Crimean heirloom introduced to North American home gardeners in 1990 is slightly easier on the eyes. Its sweet, salty, tangy flavor intensifies when allowed to ripen fully on the vine, so resist the urge to harvest prematurely. And if its unusual reddish-gray color turns you off, take a bite and you’ll get over it.A few steps up on the aesthetics trellis, Black Beauty lives up to its name. With skin the color of blackberries and deep red, meaty flesh, it’s considered the darkest tomato in the world and has the antioxidant content to prove it. Although it’s a hybrid variety, Black Beauty has been stabilized through selective breeding, so its seeds willAlso known by its English translation of Black Pineapple, this tomato variety is the happiest-looking of the bunch. Almost tie-dyed in appearance, the green, red and yellow tricolored hybrid popped up naturally in 1990s Belgium when a pineapple tomato crossed with a black tomato growing nearby. Developed further and stabilized by the Belgian horticulturist Pascal Moreau, and made available to home gardeners in 2005, the indeterminate plants are heavy producers of sweet, juicy, citrusy fruits.This indeterminate heirloom plant produces an abundance of small, vibrant yellow, pear-shaped fruits. According to the Monticello historic site, which collects and sells historic seeds, the indeterminate plant was grown in the early 1600s by American settlers, who preserved and pickled its fruit. We can still do that, of course, as well as eat them out of hand or use them in salads.Voyager tomatoes are true weirdos. The heirloom variety is said to have gotten its name because its fruits are comprised of individual segments that can be pulled apart without disturbing the others, making for good travel snacks. They also reveal an interesting shape when sliced horizontally through the whole fruit. In my garden, Voyagers were quick to ripen. And in my kitchen, they were tangy — enjoyed with a drizzle of olive oil and sprinkle of salt and pepper.This green-and-yellow striped tomato variety has bright green interior flesh and a sweet, tangy flavor. Its cultivation spanned four decades, as Everett, Washington, plant breeder Tom Wagner worked to cross several heirloom varieties to create a tomato that would remain green when ripe. The indeterminate plants, made available in 1983, produce crack-resistant fruit with exceptional heat and drought tolerance.Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up
Gardening Tom Wagner Pascal Moreau Lifestyle Jessica Damiano
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