Anyone know what to do with zebra tomatoes? Mmine are a kind of
floury flavoured. I'm not sure if that's the type or the growing
season. I like my tomatoes to have a bit of a bite. And even Roma
tomatoes go sweet when cooked. But these zebras, I dunno whether I
should persevere in seed saving them.
Any hints warmly welcomed.
Loki [ Brevity is the soul of wit. W.Shakespeare ]
Are these *Green* Zebra tomatoes? I never found them 'floury' or that
bland. (I stopped growing them, though, because they *always*
got blossom end rot, even when no other varieties did.) Perhaps
you are not letting them get completely ripe?
If you are referring to a red/yellow streaked variety, I found most of
the ones I tried to be somewhat bland and even mushy or meally, though
very, very pretty when sliced.
Pat in Plymouth MI ('someplace.net' is comcast)
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