Black Krim

AlittleSalt · June 10, 2015

I'm thinking the Black Krim tomato in the pictures is not quite ripe yet, but I thought I would ask you all what you think. Its the first time for us to see a BK - must less to grow it. There is a slight give to it when I gently squeeze on it. This is the largest tomato we have grown.

NarnianGarden · June 10, 2015

Ready to enjoyed

MikeInCypress · June 10, 2015

It's ready.

MikeInCypress

Worth1 · June 10, 2015

If that were in my yard I wouldn't get a picture like that.
The critters would have already eaten it for me.

I would say pick it now and if you want it to be a little more ripe let it happen in the protection of your house.

Worth

noinwi · June 10, 2015

Beautiful and ready IMO!

pauldavid · June 10, 2015

I have one BK almost that ripe Salt. I brought it in the house for fear of something eating it. My first mater of the season! Yay!

AlittleSalt · June 10, 2015

1 pound 3.3 Oz.

greyghost · June 10, 2015

That's a beauty! Hope you enjoy it!

Worth1 · June 10, 2015

I would let that thing cool off in the house and then slice it and eat it with a pepper.
Then wash it down with 1/2 shot of 80 proof just as the sun goes down.
In this rewarding yourself for a job well done.

Worth

KarenO · June 10, 2015

gorgeous tomato Robert! I prefer black Krim just slightly under fully ripe, that one looks perfect to eat. I know you are new to black tomatoes, let us know what you think of the flavour!
KarenO

habitat_gardener · June 10, 2015

I pick Black Krim by feel, not by color. In my gardens, they've been ready to eat when still mostly green. They have as much "give" as ripe tomatoes of other colors at that stage. If I let them get much darker, they have no shelf life and are too mushy for me. Still a terrific cooked tomato, though.

AlittleSalt · June 10, 2015

Worth, sounds like a good idea to me.

Karen I'll let everyone know. My wife likes all tomatoes a little slightly under fully ripe too.

Bruinwar · June 10, 2015

I don't remember ever picking a Black Krim that looked like that! Very nice. Mine always have more splitting, around the green shoulders. Most are deformed nicely also. I plant then nearest to the road so thieves see them first & look at someone else's plot in the community garden. Aunt Ruby's Green in the first bed, Black Krim in the second! Red hybrids are in the back. =)

Looking forward to the flavor report.

Mojave · June 10, 2015

Nice haul Salt!

Gardeneer · June 10, 2015

Quote:

Originally Posted by Worth1

I would let that thing cool off in the house and then slice it and eat it with a pepper.
Then wash it down with 1/2 shot of 80 proof just as the sun goes down.
In this rewarding yourself for a job well done.

Worth

After that you would be real hungry for a big fat burger . Both of those are appetizers

Gardeneer.

June 10, 2015	#3
MikeInCypress Tomatovillian™ Join Date: Jan 2006 Location: Cypress, TX Posts: 963	It's ready. MikeInCypress __________________ "Growing older, not up"

June 10, 2015	#14
Mojave Tomatovillian™ Join Date: May 2012 Location: SF Bay area Z9a Posts: 821	Nice haul Salt! __________________ Bill _______________________________________________ When we try to pick out anything by itself, we find it hitched to everything else in the universe. -John Muir Believe those who seek the Truth: Doubt those who find it. -André Gide

June 10, 2015	#2
NarnianGarden Tomatovillian™ Join Date: Jun 2013 Location: Finland, EU Posts: 2,550	Ready to enjoyed

June 10, 2015	#4
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	If that were in my yard I wouldn't get a picture like that. The critters would have already eaten it for me. I would say pick it now and if you want it to be a little more ripe let it happen in the protection of your house. Worth

June 10, 2015	#5
noinwi Tomatovillian™ Join Date: Mar 2012 Location: PNW Posts: 486	Beautiful and ready IMO!

June 10, 2015	#6
pauldavid Tomatovillian™ Join Date: Mar 2015 Location: NE Louisiana, Zone 8A Posts: 1,179	I have one BK almost that ripe Salt. I brought it in the house for fear of something eating it. My first mater of the season! Yay!

June 10, 2015	#8
greyghost Tomatovillian™ Join Date: Mar 2009 Location: southeastern PA Posts: 760	That's a beauty! Hope you enjoy it!

June 10, 2015	#10
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,931	gorgeous tomato Robert! I prefer black Krim just slightly under fully ripe, that one looks perfect to eat. I know you are new to black tomatoes, let us know what you think of the flavour! KarenO

June 10, 2015	#11
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	I pick Black Krim by feel, not by color. In my gardens, they've been ready to eat when still mostly green. They have as much "give" as ripe tomatoes of other colors at that stage. If I let them get much darker, they have no shelf life and are too mushy for me. Still a terrific cooked tomato, though.

June 10, 2015	#12
AlittleSalt BANNED FOR LIFE Join Date: May 2014 Posts: 13,333	Worth, sounds like a good idea to me. Karen I'll let everyone know. My wife likes all tomatoes a little slightly under fully ripe too.

June 10, 2015	#13
Bruinwar Tomatovillian™ Join Date: Mar 2015 Location: Ann Arbor Michigan Posts: 93	I don't remember ever picking a Black Krim that looked like that! Very nice. Mine always have more splitting, around the green shoulders. Most are deformed nicely also. I plant then nearest to the road so thieves see them first & look at someone else's plot in the community garden. Aunt Ruby's Green in the first bed, Black Krim in the second! Red hybrids are in the back. =) Looking forward to the flavor report.