Orange Minsk and KBX

[Farmette]

So after reading all the current postings about Orange Minsk beefsteak and heart, I am wondering how they compare to KBX, which I absolutely love. Has anyone here grown both Orange Minsk and KBX and what did you think?
Thanks! Chris

For me, both are great. KBX and Kelloggs Breakfast could win a beauty contest, but they would tie Orange Minsk in a taste test at the top of the pile. I may slightly prefer the Orange Minsk because it has a slightly more acidic taste.

Ted

[tam91]

I grew both and preferred KBX. Just had a richer flavor to me, Orange Minsk was a bit mild. It was a tough year here though.

[carolyn137]

Anyone want to go back to Amana Orange? That's what I grew for a large orange until KB came along, and then KBX came along and then Orange Minsk came along, at least in that sequence for me.

I prefer KBX over KB simply b'c of the PL foliage b'c it's always seemed to me that PL varieties are more tolerant of the common foliage diseases that exist where I have grown tomatoes.

And I think it's close to a tie as to KBX vs OM, with regard to taste, but for me OM has the edge. And both are equally productive.

Carolyn

[Longlake]

Farmette - Thanks for asking this question, as I'm also looking at KBX and OM for 2013. If the taste is close, OM looks to be much earlier...which sure helps here in MN. I'm a little afraid that KBX will start to ripen right about the time we get our first frost?

[maxfromaustralia]

My KB this year seems more acidic and (to me) less yummy than last year. Any ideas on why? In the past few weeks though it has been pumping out huge numbers of large fruit. A taste test at work last week had Big Orange Cool Ridge well regarded. How would you relate it against these?Cheers Max

[JLJ_]

Originally Posted by carolyn137

Anyone want to go back to Amana Orange? That's what I grew for a large orange until KB came along, and then KBX came along and then Orange Minsk came along, at least in that sequence for me.

I prefer KBX over KB simply b'c of the PL foliage b'c it's always seemed to me that PL varieties are more tolerant of the common foliage diseases that exist where I have grown tomatoes.

And I think it's close to a tie as to KBX vs OM, with regard to taste, but for me OM has the edge. And both are equally productive.

Carolyn

I know you like OM Heart -- do you find a difference between it and regular OM that makes either more desirable for devouring purposes?

A lot of the folks I gave tomatoes to last year later commented that the various varieties I gave them tasted great but "that orange tomato" was outstanding. Since I only grew two orange varieties, and only gave KBX away; it was easy to figure out they really liked KBX. I kept the Orange Minsk tomatoes for myself because they were not very pretty. Many people judge home grown tomatoes by how they compare visually with store bought tomatoes thinking if they don't look good, they must taste the same. Both are great tomatoes and have different tastes when grown in my garden. I usually keep the not so pretty tomatoes and give the most attractive away.

Ted

Another thing I noticed about the orange varieties this year was their ability to carry their flavor when dehydrated.

I usually dehydrate 1/4" thick tomato slices resulting in potato chip thick dehydrated tomatoes. Red, Pink, and Black tomatoes have almost identical flavors when dehydrated. They are robust in taste because the flavors have been concentrated. The orange varieties and some multicolored or variegated varieties like Hillbilly retain a distinctive, stronger flavor which I really like.

Ted

[Tania]

Originally Posted by tedln

Another thing I noticed about the orange varieties this year was their ability to carry their flavor when dehydrated.

I usually dehydrate 1/4" thick tomato slices resulting in potato chip thick dehydrated tomatoes. Red, Pink, and Black tomatoes have almost identical flavors when dehydrated. They are robust in taste because the flavors have been concentrated. The orange varieties and some multicolored or variegated varieties like Hillbilly retain a distinctive, stronger flavor which I really like.

Ted

Very nice observation, and I'd second that.

I also love the fact that orange tomatoes keep quite well after picking - better than pinks, for sure.

[Tania]

... and I like Amana Orange because it outperforms KBX and Kellogg's Breakfast in my garden, production-wise.

I am looking forward to trying Orange Minsk.

[Farmette]

Wow! Thanks for all the replies. I hadn't realized that orange tomatoes have such a strong flavor when dehydrated. I planned on canning some jars of whole red, pink and orange tomatoes, thinking about how beautiful the jars would be. Bur now, I'll have to try them all dehydrated...what a great idea! I'm looking forward to trying OM. and to comparing the two toms. KBX is so delicious, but mine grow huge and I've been trying to find one equally as delicious and a little smaller....not that I'll ever stop growing KBX

[recruiterg]

I am in Minneapolis and I have grown KBX for 3 or 4 years now. I grew Orange Minsk last year along with KBX. I prefer the taste and texture of KBX, but Orange Minsk is good and a little earlier. Last year was a strange gardening year for me due to the weather, so others may have different opinions.

[carolyn137]

Originally Posted by JLJ_

I know you like OM Heart -- do you find a difference between it and regular OM that makes either more desirable for devouring purposes?

Hard to say, but in general, since taste is the same for me, only fruit shape different, I find it easier to cut up beefsteaks with uniform slices.

But I don't judge varieties on cuttability, if that's a word, ahem, and in general remain strongly attached to heart varieties, not neccesarily heart versions of existing varieties, but heart varieties in general.

Carolyn

"I hadn't realized that orange tomatoes have such a strong flavor when dehydrated"

I wouldn't define their flavors as strong to the point of being repulsive or anything. They simply seem to retain their natural flavors better. It may be due to a higher sugar content or acid content that doesn't vaporize and disappear in the dehydrator. The component that stays in the dried tomato may crystallize instead of evaporating when the moisture is removed.

Ted