Tomato Pendulina Yellow

The Yellow Pendulina Tomato is a dwarf variety of Cherry type tomato originating from Sweden. It produces small yellow fruits, grouped in clusters of 5 or 6, each weighing between 15 and 30 grams.

The Yellow Pendulina Tomato is productive but has limited growth, making it particularly well-suited for pot or hanging basket cultivation, on a balcony, patio, or even a windowsill.

Its fruits are delicious in salads as an appetizer. Plug plants can be planted from April to June, after the last frost, for a harvest from July to September.

The Tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. The term "Tomate" comes from the Inca word "Tomatl" and refers to both the plant and the fruit it produces. It is one of the many foods that came to us from the New World, along with beans, corn, squash, potatoes, and chili peppers. The Tomato took longer to reach our taste buds. For a long time, it was cultivated for its aesthetic and medicinal qualities but was considered toxic due to its resemblance to the fruit of the Mandrake, another member of the Solanaceae family. It only became a regular part of our diets in the early 20th century.

The Tomato is a perennial herbaceous plant in tropical climates, but it is grown as an annual in our latitudes. It becomes lignified over time and produces small, insignificant yellow flowers grouped in clusters, which will develop into fruits. Tomatoes can be grown in open ground but can also be grown in containers on a balcony, with a preference for varieties with compact growth.

It is a fruit vegetable that offers numerous nutritional benefits. Low in calories, like most vegetables, rich in water, it also contains a highly interesting molecule: lycopene, a powerful antioxidant. It is also rich in vitamin C, provitamin A, and trace elements.

In terms of cooking, Tomatoes can be consumed raw or cooked in various ways: in salads or as appetizers, grilled, stuffed, marinated, preserved, or in sauces. They come in all colors, shapes, and sizes. Take advantage of this and cultivate several varieties in your vegetable garden to enjoy a variety of flavors!

Harvest: Harvest periods vary depending on the maturity: early varieties are harvested from 55 to 70 days after planting, mid-season varieties from 70 to 85 days, and late varieties beyond 85 days. Tomatoes should be picked when they have reached their final color and when their texture, while remaining firm, shows a slight softening. For better preservation, be sure to pick the fruit with its stem. Note that immature fruits, stems, and leaves contain solanine and should not be consumed.

Storage: The optimal storage temperature for tomatoes is between 10 and 15°C (50 and 59°F). Refrigeration is possible but affects the taste qualities of the fruits. For longer storage, tomatoes can be preserved, dried, frozen, canned, or cooked into jam. To preserve them, cut your tomatoes in half and collect the juice. Place your halved tomatoes facing up on a baking tray. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove the tomatoes, store them in a glass jar, and cover with olive oil.

Gardening tip: To reduce watering, we recommend mulching the soil with thin layers of grass clippings, if possible mixed with dead leaves. This protection helps keep the soil moist and also reduces weed growth.