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The tomato was introduced to the early Spanish explorers by the Central American natives who cultivated it. In the centuries since its discovery, hundreds of varieties have been developed through crossbreeding. Some stay green even after ripening, but most turn red, pink, yellow or orange. The flavor depends on several factors, acidity, sugar, water content, texture of the flesh and when they are harvested. Beefsteak type tomatoes: large, fleshy (hence the name) and solid with a few small seed cavities, Good sliced or in stacked salads. Plum type tomatoes: pear shaped, very meaty tomatoes which have good flavour even in winter. Excellent for oven-drying, and in sauces. Small Fruited Varieties, often called Cherry Tomatoes: sweet or tart but usually strongly flavored, yellow or red, great in salads. They can be plum or pear shaped as well as round. Heritage Varieties: many growers are preserving seed from older varieties like Taxi (yellow), Gold Dust (orange-yellow), and Black Prince (brown), Prudence Purple (purple), Ivory (creamy yellow) and Brandywine (rosy pink). Tigerella and Green Zebra are strikingly striped varieties and have excellent flavor.Serving Suggestions:
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