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Assorted Heirloom Tomatoes

Fruit

Description
Pretty as a picture and varying in size, shape, color and taste, heirloom tomatoes are very different in appearance from common tomatoes. Most are fragile and have a thin skin. This thin skin, however, is what gives the tomato a higher sugar content and excellent flavor.

Grow Region
California

Storage Temperature
Sliced, quartered or stuffed, lovely heirloom tomatoes enhance any meal. Served the same as the ordinary tomato, three or more varieties of gorgeous heirloom tomatoes make an eye-catching centerpiece. For an attractive healthy appetizer, slice an array of colorful heirloom tomatoes; spread like a deck of cards; garnish with a sprig of fresh basil. The Brandywine tomato adds excellent juicy flavor to hamburgers and sandwiches. Delicious chunks of the pineapple tomato add color and flavor to salads. Stuff the crimson tomato with favorite fillings for a satisfying main entr�e. Serve the evergreen tomato in the company of mixed vegetables or toss chunks in stir-fries. The black crimson tomato makes a delicious soup flavored with fresh sweet basil. Goldie heirlooms add their sunny presence and goodness to all of the above. For a flavorful treat, make a "fiesta salsa" using three or four different heirloom tomatoes; add diced onions, peppers and fresh cilantro. Tomatoes are a classic ingredient in stews, casseroles and spaghetti sauce. For best flavor, do not refrigerate.

Availability

Seasons/Availability
Locally grown in California, Assorted Heirloom Tomatoes are available year round.

Nutritional Facts

Rich in vitamin C, tomatoes provide a source of folate and fiber. Cholesterol-free and low in calories, one six ounce tomato contains about 26 calories. A recent study reported that seven or more servings of raw tomatoes a week reduces the risk of getting stomach, colon, and rectal cancer by sixty percent. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.