Green Bee

[zipcode]

It's crunchy more towards the skin, the interior is fairly normal. I ate another one and was the same as the first, next one I will wait a lot longer. Maybe cut in slices would be better, so you are not left with the whole crunchy skin at the end. It certainly has a lot of sweetness however, just like green tiger.

[Fred Hempel]

I usually cut mine in half.

Otherwise there is a tendency for juice to spray everywhere when eating.

Originally Posted by zipcode

It's crunchy more towards the skin, the interior is fairly normal. I ate another one and was the same as the first, next one I will wait a lot longer. Maybe cut in slices would be better, so you are not left with the whole crunchy skin at the end. It certainly has a lot of sweetness however, just like green tiger.

[bjbebs]

Here are a couple pictures of Green Bee. Grown in an 18-20 gallon pot and very productive. It's been tough to narrow down when to pick. I'm now letting the fruit crack on the vine and heal over. Even then when picked, they last a long time on the counter.

As Fred has said, this is a chef's tomato. Lasts forever and still maintains the crunch of an apple. Not sweet, not tart, somewhere in between.

I'm growing Madera and this has some of the same qualities. Thanks Fred.

[Fred Hempel]

Nice photos!

[SharonRossy]

Today’s crop! I have to admit, this is one interesting tomato. It is surprisingly mild in taste and I’m curious to see how it tastes oven roasted or sautéed. It really does have incredible shelf life. I just picked these today. And they stay so crunch! Really nice tomato. Thanks Fred! By the way, these are multiple stems, but one of them was loaded. I bunched them together for the photo, freshly rinsed off!

[Fred Hempel]

Those have a nice ripe color. Glad they made it to ripe in your neck of the woods.

[Fred Hempel]

Green Bee in a tomato salad at a home-town restaurant we work closely with.

Green Bee adds color, flavor and texture diversity to the salad. The other secret sauce in this salad -- Tangerine Gem Marigold (just a sprinkle).

[MrBig46]

My experience with Green Bee:
I had two large plants with many fruits. I must admit I was impatient. Every time I tasted a tomato I thought was already ripe, I was disappointed. Hard skin, more acidic than sweet. I harvested the tomatoes before the first frost (September 21) and stored them in the cottage. Only yesterday, when I moved the Green Bee tomatoes to another crate, I found a few softer fruits with a nice color. I tasted them and I was surprised how much I liked them. Perhaps you need to be patient and wait until these tomatoes are fully ripe. So far I leave all the tomatoes in the cottage, where the temperature is two or three degrees higher than outside. Outside temperatures range from -2 ° C to 12 ° C, relative humidity is high, often raining and foggy. I'll leave them there until the frosts get more permanent. Then I take them to ripen home. I wonder when the tomatoes will last. Next year I will probably plant more plants !!!
Vladimír

[Fred Hempel]

The ones in the above photo look good! The ones showing light orange-brown are usually the best. As long as they are still firm.

[MrBig46]

:Ano:In October, I tested pickled the peeled tomatoes Ramallet Bombeta and Green Bee F1 in a sweet and sour pickle. Really it tasted me . So at the beginning of November I pickled 3 pounds of Ramallet and 3 pounds of Green Bee . It looks good and it will certainly be tasty.
Vladimír

[imp]

Pretty looking in the jar! Wow! Do you cold pack or hot pack the tomatoes? How do they taste, do they stay firm?

[Fred Hempel]

I had a pickled Green Bee and burrata dish last night at one of the restaurants we sell to.

They pickle almost all of the Green Bee that they buy, and they definitely stay firm.

[imp]

Fred, were the tomatoes peeled?

[Fred Hempel]

The ones I had at the restaurant in the Burrata di Stefano dish were not peeled. Just cut in half and pickled.

Originally Posted by imp

Fred, were the tomatoes peeled?

[jmsieglaff]

Hi Fred,

Thanks again for the Green Bee seeds. I grew 1 plant this year and share my experiences below.

Plant is EXTREMELY vigorous and grows many, very long vines.
Foliage health is average, showing average tolerance of our mid/later season fungal pathogens.
Production is massive.
Flavor/texture--I wasn't sure what to expect. I really enjoyed them, firm and crunchy, which I really enjoyed when mixed with other small tomatoes in a caprase salad. Flavor is sweet yet tart, I get melon/stone fruit undertones. My son is a tomato nut but I don't think he could get past the texture. My wife, who doesn't like tomatoes, thought they weren't horrible for a tomato (for whatever that is worth).

The biggest negative was due to our wet later summer/fall, these tomatoes split horribly in that weather, often prior to ripening, which resulted in a lot of wasted fruits. But the fruits that didn't split do last for a very long time and maintain peak flavor.

Thanks again!