Two varieties that won't be invited back

[halleone]

Originally Posted by Labradors2

Blondkophchen - another disappointment. I LOVED it last year at a tomato tasting event. However, it tastes nasty to me! A true spitter! No sweetness or even acidity, it's like chewing a leaf .

I agree with you, but mostly, I couldn't stop laughing at how well you expressed it. And the GIF, well, my husband, from the other room, wants to know what is so darn funny! I may still be giggling about it, come tomorrow morning. Thanks for a good laugh; this day of all days, I needed one.

Lynn

[MrBig46]

Excuse me, but I think that each of us knows what is sour and what is sweet (on both sides of the Atlantic). I agree with Carolyn: „stems from improper saving seeds“ during those 22 years.
Here is my story of Jaune Flamée:
February 22, 2014 I sowed six seeds of JF
March 13, 2014 I had three plants of JF
April 22, 2014 One plant planted into a container
April 27, 2014 Two plants are planted into a flower bed
Around the end of June, I tasted the first fruits from container JF (before Stupice and all the cherry tomatoes that I grow). The taste was pretty good. They were small, about 5 / 4', but most importantly- they were red.
On the two plants in the bed are orange tomatoes with a hint of red in the middle of the fruit. Excuse me, but they are watery and sour!!
Vladimír

[bower]

The JF that I grew were certainly not sour, even though it was not a sunny year, and they had a unique flavour with a hint of apricot. Too bad I don't have seeds from that one. I did get JF seed from another source this year, so I hope they are the same!

[Geezer]

Even if you don't like either variety, they're still better than the red rubber balls sold in the grocery stores as tomatoes

Evil Ed

Originally Posted by Tracydr

Try soaking in balsamic vinegar and then drying.

I like the balsamic vinegar idea. I also like the idea of dehydrating them. I dehydrated about 100 lbs of tomatoes two years ago. They were like pieces of leather to use. I had to use some sharp scissors and cut them into dishes. Someone suggested freezing them. I did and they break up like potato chips now. I put some in a wide mouth canning jar with a little water and stuck them into the micro wave for 45 seconds to rehydrate them. I then used a hand held blender and turned them into tomato paste which then went into a dish I was cooking. They were great and with the sour flavor of Jaune Flamme, it should work even better. I will give it a try next year. Those dehydrated tomatoes have worked well in everything I used them in. I only have enough left from two years ago to last the upcoming winter. I may as well try some Jaune Flamme next year and maybe some Lime Green Salad tomatoes. They should dehydrate well and provide a good taste.

Ted

[Dutch]

Originally Posted by tedln

I like the balsamic vinegar idea. I also like the idea of dehydrating them. I dehydrated about 100 lbs of tomatoes two years ago. They were like pieces of leather to use. I had to use some sharp scissors and cut them into dishes. Someone suggested freezing them. I did and they break up like potato chips now. I put some in a wide mouth canning jar with a little water and stuck them into the micro wave for 45 seconds to rehydrate them. I then used a hand held blender and turned them into tomato paste which then went into a dish I was cooking. They were great and with the sour flavor of Jaune Flamme, it should work even better. I will give it a try next year. Those dehydrated tomatoes have worked well in everything I used them in. I only have enough left from two years ago to last the upcoming winter. I may as well try some Jaune Flamme next year and maybe some Lime Green Salad tomatoes. They should dehydrate well and provide a good taste.

Ted

Thanks for the idea Ted. Hopefully I will be able to try that on some Limmony this fall.
Dutch

[MrBig46]

I can put them to the sauce. The question is, if I did not prefer to grow three plants of CG.
Vladimír

[Tania]

Originally Posted by carolyn137

What about someof us who drop into all four of your buckets? I know I'm not a one bucket person, never have been and never will. I like taste variety/

As to lemon suckers, I maybe have a split tongue since I do not like the taste of Green Zebra, and have told Tom that, and the other side of my tongue says it does like Juane Flammee.

Carolyn

It is funny you'd say that Carolyn - about Green Zebra! I also find it quite bland. And I love Jaune Flamme, it is not sour for me, its is rich and flavorful, with a fruity undertone.

Tatiana

[ScottinAtlanta]

Jaunne Flamme is a standard here in Atlanta - folks love it - probably my most popular seedling after Sungold F1.

[RobinB]

I don't like sour, but I love JF. I wouldn't put Green Zebra in the same category as Jaune Flamme. I don't like GZ. I would agree that IT is like sucking on a lemon though.

I had a wonderful JF last night, perfectly ripe, gorgeous red blush inside, juicy, rich and a hint of fruity sweetness at the end. Wonderful! Unfortunately, the birds think so too.... Those garden cats are not doing their jobs properly!

[Labradors2]

Hey Robin!

Your birds have no taste . Come to think of it, neither does my dog, Abbey, because she finished off the JF that I took a bite out of....

I don't think Green Zebra is acidic either, but I don't particularly like the taste of it.

I think Silvery Fir Tree and Juliette taste acidic.

Linda

[MrBig46]

I am really pleased that your JF tastes you. It is a pity that I can not send you my JF.
Vladimír

[ddsack]

I agree with waiting to eat JF's at full ripeness. I didn't care for the early fruit, but now when I pull later season darker orange fruit to snack on while working in the garden, they taste much better and also have a touch of sweetness.

But the only thing I don't like, is they seem to have tough skins. I end up spitting out the rather leathery skins after I devour the nice insides. Other tomatoes in the same row do not have this problem.

[SharonRossy]

Can't say I'm a fan of Green Zebra, although I've tried growing it several times and might try it again. I think I had trouble figuring out when it was ready to eat, that and it always seemed to have a lot of BER. So far JF has been ok better with a bit of salt. I'm like Carolyn, I like the four buckets, where taste is concerned. Sweet, sour, acidic, just one aspect.
As for dehydrating, I love oven roasting tomatoes. It brings out incredible flavours in the tomatoes. Juliet was delicious oven roasted. I found them bland to eat.

[MrBig46]

I have a lot of seeds from packed flowers of JF.
Vladimír