Rainbow Jazz Heart

[Fred Hempel]

We have released a handful of beefsteaks, but one stands out above the rest. Rainbow Jazz Heart.

[Fred Hempel]

The tomato on the left has a sweet tropical flavor. The one on the right a tangy citrus flavor. Together they make a mixed tomato salad. I consider them both ripe.

[Yak54]

The one on the left looks like it may be a heart and the one on the right looks like a beefsteak.

Dan

[Fred Hempel]

The fruits on this variety range from somewhat heart-like to more traditional beefsteak. These two fruits were from the same plant.

They are never the shape of more standard hearts like Karen Olivier's though.

[Yak54]

Thanks Fred---so then the color differences between the two is due to different stages of "ripeness" ???

[Fred Hempel]

Originally Posted by Yak54

Thanks Fred---so then the color differences between the two is due to different stages of "ripeness" ???

Yes. Just different stages of ripeness. We pick these at the stage on the right, or even a little before that. But depending on your palate, you may want to wait until the marbling is more prominent and the green disappears.

But many of us want to eat at least some of them at the earlier stage.

[ddsack]

Well, that is interesting! Not often can you get such a two fer one! When I quickly scanned the first post, I thought maybe they were two related selections from the cross. The salad idea looks lovely. I'll have to put it on my list for next season.

[MrBig46]

Originally Posted by Fred Hempel

Yes. Just different stages of ripeness. We pick these at the stage on the right, or even a little before that. But depending on your palate, you may want to wait until the marbling is more prominent and the green disappears.

But many of us want to eat at least some of them at the earlier stage.

Do I understand that it is such a variable OP steak? You will sell its seeds?
Vladimír

[Fred Hempel]

Originally Posted by ddsack

Well, that is interesting! Not often can you get such a two fer one! When I quickly scanned the first post, I thought maybe they were two related selections from the cross. The salad idea looks lovely. I'll have to put it on my list for next season.

Yes. I guess I didn't explain that at first. For an OP, it has a relatively long ripening window where textures and flavors are pretty good, although a bit different as the fruit ages. I haven't really thought a whole lot about it, but the early greener stage is similar in some ways to Green Zebra.

It is really our only OP beefsteak that I would suggest for farmers. Decently firm, ripens well off the vine over many days and plants are nice and sturdy. Pretty productive too.

[Fred Hempel]

Originally Posted by MrBig46

Do I understand that it is such a variable OP steak? You will sell its seeds?
Vladimír

It is not genetically variable, but I consider the fruits to be ripe over a gradation of color and flavor.

It is OP, and I believe I owe you seeds...

[MrBig46]

I sent the PM. Thank you.
Vladimír

[Yak54]

Originally Posted by Fred Hempel

Yes. Just different stages of ripeness. We pick these at the stage on the right, or even a little before that. But depending on your palate, you may want to wait until the marbling is more prominent and the green disappears.

But many of us want to eat at least some of them at the earlier stage.

Well I continue to be impressed by your work creating new & different varieties. I may have to try this one out for next season.