wanted: "creamy"-textured tomatoes

greggf · December 5, 2007

I'm not sure "creamy" is the right word. Tender? Digestible? Smooth? I hate to say "soft", because that implies kind of rotten. But you get the point.

"Not crisp", is what I'm asking for. Not toughened-up with extra fiber to withstand the rigors of intercontinental shipping.

Which varieties, in your experience, have that smooth and creamy texture?

Off the top of my head, I recall people saying that about Lillian's Yellow Heirloom. What others??

=gregg=

Tomatovator · December 5, 2007

Polish, Marianna's Peace, Goose Creek and Brandy Boy were all like what you describe. Big Beef and Early Girl on the other hand stayed firm after getting ripe.

**carolyn137** · December 5, 2007

Lillian's Yellow Heirloom, which I have mentioned before, and German Head, are the only two varieties I can think of off hand that I would characterize the flesh as being creamy, but I don't equate that with digestibility.

annecros · December 5, 2007

I think of "silky" when eating a Kellogg's Breakfast.

cottonpicker · December 5, 2007

I fully agree with annecros...... Kellogg's Breakfast is the only variety I've grown thus far which has a texture I would describe as "smooth, creamy, silky". Somewhat reminded me of eating a fully ripened mango.

LarryD

Tomstrees · December 5, 2007

an "over-ripe" "Toms Yellow Wonder" can be "spreadable" on toasted "anything" ...

I have a few more extra seeds if your interested ...

lemme know ~ Tom

**Lee** · December 5, 2007

Orange Heirloom would fit your description as well.

Lee

creister · December 5, 2007

German Head has a creamy texture, tastes good as well.

shelleybean · December 5, 2007

Another vote for German Head. It was a tomato machine for me and almost all fruit were blemish free. I also think Yellow Brandywine has a creaminess to it.

jermen · December 5, 2007

hello gregg,
i found orange heirloom to be very smooth, very nice...i only got 3 that year, but they were great.
jeri

piegirl · December 5, 2007

Old German has a very creamy texture and taste - if you can get her to produce. I loved the 3-4 I've had over the PAST THREE YEARS. piegirl

Suze · December 5, 2007

Quote:

Originally Posted by greggf

I'm not sure "creamy" is the right word. Tender? Digestible? Smooth? I hate to say "soft", because that implies kind of rotten. But you get the point.

"Not crisp", is what I'm asking for. Not toughened-up with extra fiber to withstand the rigors of intercontinental shipping.

Which varieties, in your experience, have that smooth and creamy texture?

Gregg, when I think of creamy, other adjectives that come to mind might be smooth or silky. You're also saying "not crisp" which I concur with, and I think creamy also suggests to me that a tomato isn't grainy or mealy either.

Also, having a lot of seed locules throughout the entire tomato to the point where the tomato is extremely seedy and juicy would not be what I would consider to be "creamy", although I may still like it for other reasons.

To me, creamy texture also has no connection to how tart or not tart a variety may be.

Just to clarify what I personally mean by creamy, so we're on the same page.

Earl's Faux (the Cadillac of creamy in my book)
Tom's Yellow Wonder
Green Giant (a little juicy, but still in the realm of creamy)
Some I'm growing from the Sneezy line (one parent is GG, btw)
JD's Special C-Tex
Brandywine Sudduth (in a good year)
Brandy Boy F1 (was consistent as could be this year, rain or shine)
Aunt Gertie's Gold
Indian Stripe
Linnie's Oxheart
Monomakh's Hat
Kellogg's Breakfast
Lucky Cross
Tidwell German

Mantis · December 5, 2007

I'll vote for TYW having very recently eaten one and also Kellogs Breakfast that I will grow every year

Grub · December 5, 2007

Jaune Negib.

Small early mild yellow with creaminess.
The decaf latte of the Lycopersicons.

sic transit gloria · December 5, 2007

Brandywine Sudduth
Kellogg's Breakfast
Green Giant
Tom's Yellow Wonder
Lillian's Yellow Heirloom
Cherokee Purple (at least on some occassions)

I think it's interesting that the "smooth" tomatoes (I prefer that adjective over "creamy") are apparently much more likely to be non-red/pink than red/pink. I had never thought about this until now.

December 5, 2007	#1
greggf Tomatovillian™ Join Date: Jan 2006 Location: Boonville, NY Posts: 419	wanted: "creamy"-textured tomatoes I'm not sure "creamy" is the right word. Tender? Digestible? Smooth? I hate to say "soft", because that implies kind of rotten. But you get the point. "Not crisp", is what I'm asking for. Not toughened-up with extra fiber to withstand the rigors of intercontinental shipping. Which varieties, in your experience, have that smooth and creamy texture? Off the top of my head, I recall people saying that about Lillian's Yellow Heirloom. What others?? =gregg=

December 5, 2007	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Lillian's Yellow Heirloom, which I have mentioned before, and German Head, are the only two varieties I can think of off hand that I would characterize the flesh as being creamy, but I don't equate that with digestibility. __________________ Carolyn

December 5, 2007	#5
cottonpicker Tomatovillian™ Join Date: Jan 2006 Location: SE PA..near Valley Forge Posts: 839	I fully agree with annecros...... Kellogg's Breakfast is the only variety I've grown thus far which has a texture I would describe as "smooth, creamy, silky". Somewhat reminded me of eating a fully ripened mango. LarryD __________________ "Strong and bitter words indicate a weak cause". Victor Hugo

December 5, 2007	#6
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	an "over-ripe" "Toms Yellow Wonder" can be "spreadable" on toasted "anything" ... I have a few more extra seeds if your interested ... lemme know ~ Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

December 5, 2007	#7
Lee Tomatopalooza™ Moderator Join Date: Jan 2006 Location: NC-Zone 7 Posts: 2,188	Orange Heirloom would fit your description as well. Lee __________________ Intelligence is knowing a tomato is a fruit. Wisdom is knowing not to put one in a fruit salad. Cuostralee - The best thing on sliced bread.

December 5, 2007	#2
Tomatovator Tomatovillian™ Join Date: Aug 2006 Location: Pennsylvania Zone 6 Posts: 461	Polish, Marianna's Peace, Goose Creek and Brandy Boy were all like what you describe. Big Beef and Early Girl on the other hand stayed firm after getting ripe.

December 5, 2007	#4
annecros Tomatovillian™ Join Date: May 2007 Location: West Park, FL Posts: 219	I think of "silky" when eating a Kellogg's Breakfast.

December 5, 2007	#8
creister Tomatovillian™ Join Date: Feb 2006 Location: Abilene, TX zone 7 Posts: 1,478	German Head has a creamy texture, tastes good as well.

December 5, 2007	#9
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Another vote for German Head. It was a tomato machine for me and almost all fruit were blemish free. I also think Yellow Brandywine has a creaminess to it. __________________ Michele

December 5, 2007	#10
jermen Tomatovillian™ Join Date: Feb 2006 Location: texas Posts: 100	hello gregg, i found orange heirloom to be very smooth, very nice...i only got 3 that year, but they were great. jeri

December 5, 2007	#11
piegirl Tomatovillian™ Honoree Join Date: May 2006 Location: Lincoln, NE Posts: 791	Old German has a very creamy texture and taste - if you can get her to produce. I loved the 3-4 I've had over the PAST THREE YEARS. piegirl

December 5, 2007	#13
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	I'll vote for TYW having very recently eaten one and also Kellogs Breakfast that I will grow every year

December 5, 2007	#14
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Jaune Negib. Small early mild yellow with creaminess. The decaf latte of the Lycopersicons.

December 5, 2007	#15
sic transit gloria Tomatovillian™ Join Date: Jun 2006 Location: KS 5b/6a Posts: 249	Brandywine Sudduth Kellogg's Breakfast Green Giant Tom's Yellow Wonder Lillian's Yellow Heirloom Cherokee Purple (at least on some occassions) I think it's interesting that the "smooth" tomatoes (I prefer that adjective over "creamy") are apparently much more likely to be non-red/pink than red/pink. I had never thought about this until now.