Yellow Pear tomato, share your experience with me please:)

[tarpalsfan]

Hi
I grew Yellow Pear a long time ago. I don't remember any 'bads' about it. I grew it in a to small pot, but still got tomato's to eat.
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Recently someone asked me to grow Yellow Pear for them. The plants are common enough, so sure.
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Also, my friend who requested Yellow Pear....I think he must have Yellow Pear and a yellow cherry mixed up. I have never bought Yellow Pear at the store before. Now he will get Yellow Pear and Sungold too. Poor guy
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I read a lot about them, history. Titania's, Baker Creeks reviews. (not good).
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About the bad reviews...one positive said that people pick them to ripe.
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Anyway, can you tell me your experience with Yellow Pear?
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[pmcgrady]

It's a spitter and a splitter.... Worthless

[tarpalsfan]

Originally Posted by pmcgrady

It's a spitter and a splitter.... Worthless

Amazing! Word per word, exactly one of the reviews I read at at Baker Creek! Thank you for the reply.

[Labradors2]

It's beautiful, but has no flavor. Simply not worth the effort IMHO.

Linda

[tarpalsfan]

Originally Posted by Labradors2

It's beautiful, but has no flavor. Simply not worth the effort IMHO.

Linda

Thanks for the reply Linda

[imp]

I like both the red and the yellow pear tomatoes, at least where I have grown them- both here and in northern California.

Having made that statement, the ones I like ( and only used to save seed from) were the more "necked" ones, not the almost an oval ones. Have used them for fresh eating, sauces, salsas, and for jellies.

[carolyn137]

When I was selling to restaurants and also selling fruits at a nursery,both the red and yellow ones were in high demand. I know for me that the red pear tasted much better than the yellow.

But there are two look a likes that I like even better and those are

http://t.tatianastomatobase.com/wiki/Medovaya_Kaplya

http://t.tatianastomatobase.com/wiki/Yellow_Submarine

Carolyn

[tarpalsfan]

Originally Posted by carolyn137

When I was selling to restaurants and also selling fruits at a nursery,both the red and yellow ones were in high demand. I know for me that the red pear tasted much better than the yellow.

But there are two look a likes that I like even better and those are

http://t.tatianastomatobase.com/wiki/Medovaya_Kaplya

http://t.tatianastomatobase.com/wiki/Yellow_Submarine

Carolyn

Thank you! I followed the links you provided. The Medovaya Kaplya sounds like candy to me!
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Yellow Submarine sounds great too-but now there is a song stuck in my head
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I saved both tomatoes to my next season "try" list!
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Thanks for the reply

[tarpalsfan]

Originally Posted by imp

I like both the red and the yellow pear tomatoes, at least where I have grown them- both here and in northern California.

Having made that statement, the ones I like ( and only used to save seed from) were the more "necked" ones, not the almost an oval ones. Have used them for fresh eating, sauces, salsas, and for jellies.

I traded for some Yellow Pear here. I don't know what variety it will be. I also purchased some Fargo Yellow Pear seed from the Sand Hill Preservation Center.
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If I get tomatoes I am gonna eat 'em! I like your ideas for dishes. :nod: Have you dried them? That is one thing I want to do. I don't know how to make preserves. I helped my mother long ago. But have eaten tomato preserves-wow!
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Thank you for the reply.

[Worth1]

Originally Posted by tarpalsfan

I traded for some Yellow Pear here. I don't know what variety it will be. I also purchased some Fargo Yellow Pear seed from the Sand Hill Preservation Center.
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If I get tomatoes I am gonna eat 'em! I like your ideas for dishes. :nod: Have you dried them? That is one thing I want to do. I don't know how to make preserves. I helped my mother long ago. But have eaten tomato preserves-wow!
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Thank you for the reply.

One pound of yellow pear tomatoes whole.
One cup sugar less if you want.
One cup water more if you want.
Some pectin.
1/4 teaspoon citric acid.

Add everything and cook on low until the temperature gets to 218 degrees F.
Put in jars seal and process.
The 218 F is a must for a good product.

Worth

[tarpalsfan]

Originally Posted by Worth1

One pound of yellow pear tomatoes whole.
One cup sugar less if you want.
One cup water more if you want.
Some pectin.
1/4 teaspoon citric acid.

Add everything and cook on low until the temperature gets to 118 degrees F.
Put in jars seal and process.
The 118 F is a must for a good product.

Worth

Thank you! Saved!

[carolyn137]

For all who grow the same variety there are those who love it and those who call it a spitter.

Just too many darn variables at work depending on where you live,how you grow your tomatoes, what was the season like when you grew it,there are human genes that determine how we perceive taste,and on and on.

When I was listing many varieties in the annual SSE Yearbook, there were varieties that as grown by me weren't spitters,just OK, and some who got the seeds said they were outstanding.

Same with varieties I've offered here in seed offers since Jan of 2007 and ones before that elsewhere although there was one that everyone hated, it was from South America,and I can't remember the name right now,but almost everyone referred to it as SOUR.

But I suggest that folks don't always rely on the comments of others as to growth,yield,taste,etc, for a variety as I noted re the variables above.And beware certain seed vendor sites that say ALL varieties are outstanding.

Most of the time they have bought seed and not grown the plants themselves nor saved their own seed,so maybe good to consider buying from those companies that DO grow their own varieties and sell those seeds.

Nope,I'm not here to defend red or yellow pears or the two others I linked to and several have noted others here I've also grown, and no comments on those either.

Carolyn

[tarpalsfan]

[QUOTE=carolyn137;632120]For all who grow the same variety there are those who love it and those who call it a spitter.

Just too many darn variables at work depending on where you live,how you grow your tomatoes, what was the season like when you grew it,there are human genes that determine how we perceive taste,and on and on.

When I was listing many varieties in the annual SSE Yearbook, there were varieties that as grown by me weren't spitters,just OK, and some who got the seeds said they were outstanding.

Same with varieties I've offered here in seed offers since Jan of 2007 and ones before that elsewhere although there was one that everyone hated, it was from South America,and I can't remember the name right now,but almost everyone referred to it as SOUR.

But I suggest that folks don't always rely on the comments of others as to growth,yield,taste,etc, for a variety as I noted re the variables above.And beware certain seed vendor sites that say ALL varieties are outstanding.

Most of the time they have bought seed and not grown the plants themselves nor saved their own seed,so maybe good to consider buying from those companies that DO grow their own varieties and sell those seeds.

Nope,I'm not here to defend red or yellow pears or the two others I linked to and several have noted others here I've also grown, and no comments on those either.

Carolyn[/QUOTE
Wonderful reply, thank you
This is a little off target-but you mentioned a sour tomato? I once grew Reisetomate. Was that it, I wonder. It was rather tart.?
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Thank you for the great reply

[carolyn137]

[QUOTE=tarpalsfan;632135]

Originally Posted by carolyn137

For all who grow the same variety there are those who love it and those who call it a spitter.

Just too many darn variables at work depending on where you live,how you grow your tomatoes, what was the season like when you grew it,there are human genes that determine how we perceive taste,and on and on.

When I was listing many varieties in the annual SSE Yearbook, there were varieties that as grown by me weren't spitters,just OK, and some who got the seeds said they were outstanding.

Same with varieties I've offered here in seed offers since Jan of 2007 and ones before that elsewhere although there was one that everyone hated, it was from South America,and I can't remember the name right now,but almost everyone referred to it as SOUR.

But I suggest that folks don't always rely on the comments of others as to growth,yield,taste,etc, for a variety as I noted re the variables above.And beware certain seed vendor sites that say ALL varieties are outstanding.

Most of the time they have bought seed and not grown the plants themselves nor saved their own seed,so maybe good to consider buying from those companies that DO grow their own varieties and sell those seeds.

Nope,I'm not here to defend red or yellow pears or the two others I linked to and several have noted others here I've also grown, and no comments on those either.

Carolyn[/QUOTE
Wonderful reply, thank you
This is a little off target-but you mentioned a sour tomato? I once grew Reisetomate. Was that it, I wonder. It was rather tart.?
.
Thank you for the great reply

No,it wasn't Reisetomate, aka Traveler, it was,Loka,I HAD to try and find it, and did.

http://www.tomatoville.com/showthrea...+tomato&page=3

https://www.google.com/search?q=Loka...&bih=788&dpr=1

Loka in their language means local and the person who sent it to me is a Tville member,although I can't remember his name. He was doing consulting in Ghana for some reason and if I wanted to find the Fall feedback reports for 2014 there would be more making nasty comments about Loka as well.

All to say,I deleted the Loka listing.

Carolyn, who thinks maybe in the Google search above, under Tomatoville,that Fall report might also be there.

Adding the following. I initially said that Ghana was in South America,it's not ,it's in Africa.

[Worth1]

Makes fantastic preserves.
I like the darn things.
Grew 12 one year kept on making fruit when all else gave up the ghost and no one time did one split.

Worth