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Food and Drinks
What’s the Difference Between Heirloom, Beefsteak, Plum, Cherry, and Grape Tomatoes?
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<blockquote data-quote="cheryl" data-source="post: 1401" data-attributes="member: 1"><p><a href="https://www.eater.com/2019/8/21/20813778/whats-the-difference-between-heirloom-cherry-grape-beefsteak-plum-tomatoes" target="_blank"><strong>What’s the Difference Between Heirloom, Beefsteak, Plum, Cherry, and Grape Tomatoes? - Eater</strong></a></p><p></p><p><strong>And one more question: Why are grocery store tomatoes so bad? </strong></p><p></p><p>We’re in the season of Peak Tomato, and the tomato sandwiches and caprese salads and just-barely-cooked sauces await. But let’s first take a slight detour from our guiding question to ask another one: <strong>Why are grocery-store tomatoes so bad?</strong></p><p></p><p>There are two major categories of tomatoes: heirlooms, which we’ll cover below, and hybrids. The tomatoes you’ll find year-round in the grocery store are hybrids, which means that humans have cultivated and bred them for specific characteristics. Not all hybrids are bad, but the grocery-store ones are; they’re bred for resistance to diseases, firm flesh, thick skin, and storage potential, rather than, say, juiciness or flavor. They’re also yanked from the vine while they’re still green — and therefore hard as rocks — so that they don’t get crushed while they circumvent the globe to their final destination. Once there, they are sprayed with ethylene gas that induces reddening and softening — but off the vine, they can’t develop the sugars and acids and other flavor/aroma chemicals that make tomatoes actually taste good. So you get watery, cottony pucks, instead of the mind-bending globes of wonder that you’ll find at the greenmarket in the summer.</p></blockquote><p></p>
[QUOTE="cheryl, post: 1401, member: 1"] [URL='https://www.eater.com/2019/8/21/20813778/whats-the-difference-between-heirloom-cherry-grape-beefsteak-plum-tomatoes'][B]What’s the Difference Between Heirloom, Beefsteak, Plum, Cherry, and Grape Tomatoes? - Eater[/B][/URL] [B]And one more question: Why are grocery store tomatoes so bad? [/B] We’re in the season of Peak Tomato, and the tomato sandwiches and caprese salads and just-barely-cooked sauces await. But let’s first take a slight detour from our guiding question to ask another one: [B]Why are grocery-store tomatoes so bad?[/B] There are two major categories of tomatoes: heirlooms, which we’ll cover below, and hybrids. The tomatoes you’ll find year-round in the grocery store are hybrids, which means that humans have cultivated and bred them for specific characteristics. Not all hybrids are bad, but the grocery-store ones are; they’re bred for resistance to diseases, firm flesh, thick skin, and storage potential, rather than, say, juiciness or flavor. They’re also yanked from the vine while they’re still green — and therefore hard as rocks — so that they don’t get crushed while they circumvent the globe to their final destination. Once there, they are sprayed with ethylene gas that induces reddening and softening — but off the vine, they can’t develop the sugars and acids and other flavor/aroma chemicals that make tomatoes actually taste good. So you get watery, cottony pucks, instead of the mind-bending globes of wonder that you’ll find at the greenmarket in the summer. [/QUOTE]
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What’s the Difference Between Heirloom, Beefsteak, Plum, Cherry, and Grape Tomatoes?
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