Quote:
Originally Posted by zipcode
That cracking is really quite tame for a heirloom beefsteak. It's usually a variety characteristic and it will be accentuated by rain, uneven watering, etc.
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Yes, very characteristic. I rarely get large beefsteaks that don't have that top cracking -- the larger the fruit, the greater the cracking seems to be. I always thought the size/weight played into it, but never bothered to research it. As I typically cut out or around the core, I just take the cracked areas off as well.