Interesting. I've always wondered why tomatoes in the US taste like shit. Why is there a trade off between high yield and taste? Is there not a high yield + great taste variety?
I think its largely about shelf life and bruising?
there is this kind of tomato I buy if there aren't any others. it always looks perfect on the outside...and seems to last forever sitting on the counter at home.
but if its old enough, the seeds will have sprouted when you cut into it.
convolvatron|4 years ago
there is this kind of tomato I buy if there aren't any others. it always looks perfect on the outside...and seems to last forever sitting on the counter at home.
but if its old enough, the seeds will have sprouted when you cut into it.
pretty tasteless regardless