I tasted this last night. In my opinion it was on the tart side and a bit "salty." You could definitely taste the acid. My husband likes tart and ate the tomato seasoned with just a little pepper.

I myself like sweeter s, but this still beats the pants off anything in the grocery store.

It’s gorgeous!

It's truly a copper color.

SpookyShoe wrote: ↑Tue May 12, 2020 9:12 am It's truly a copper color.

Most unusual, another one to try and find, hmmm..................

Here's another one...

I hope the unique color is coming across. They are instantly recognizable when grouped with other dark tomatoes.

Certainly are beauties Spooky, shoulders not so dark on that one in comparison to the first or is it just lighting? Hummm, not in Oz yet....

Pretty sure it's the light...


I'll see how many seeds I have left, and perhaps I can get some to you in Australia. But you'll have to tell me how, LOL.

Whwoz and MissS... got your Pls.

It does have olive green shoulders which lessen as the tomato ripens, but in my fruit, at least, the skin is faintly streaked with the dark olive green.

Pretty tomato