Ananas Noire Heirloom Tomatoes
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|Food Buzz: History of Heirloom Tomatoes|
Ananas Noire tomatoes are multi-colored beefsteak tomatoes, characterized by their large size and slightly flattened globe shape with ridges. Their skin ripens to a dark purple-red with a green blush and green shoulders, and their flesh has beautiful and distinctive streaked patterns of pink, red, green and yellow. They offer a deep, smoky and rich flavor that starts sweet with a hint of pineapple-like citrus and finishes with tangy and acidic undertones. The meaty flesh is creamy, tender and juicy, with few seeds. Ananas Noire is an indeterminate tomato variety, meaning that the plant will continue to grow vertically and set fruit right up until frost, and it can reach about six feet tall. It is recommended for caging or trellising to help support the incredibly abundant yields of the large, one to two pound fruit.
Ananas Noire tomatoes are available mid-summer.
Ananas Noire is an open-pollinated cultivar, which means that saved seed will reproduce the same variety when planted the following year unless natural cross-pollination or spontaneous mutation occurs. Tomatoes, originally termed Solanum lycopersicum by Carl Linnaeus, are botanically referred to as Lycopersicon esculentum, however modern studies are encouraging a return to the original classification.
Tomatoes are rich in vitamins A and C, which is important for healthy eyes, skin, bones and teeth, and they are full of fiber. Tomatoes are also well known for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease. They are a good source of calcium and iron, as well as vitamin B and potassium, making them effective in reducing cholesterol levels and lowering blood pressure.
The size of the Ananas Noire tomato makes it ideal for slicing onto sandwiches and burgers, and its unique coloring makes it a beautiful addition to fresh salads or veggie trays. Try Ananas Noire in a stacked salad, sliced lengthwise and layered with avocado and mozzarella, or use it to make a tasty tomato sauce. Tomatoes pair well with fresh herbs and soft, milky cheeses, as well as citrus, olive oil, eggs, cream, hazelnuts, pine nuts, pineapple, seafood, or grilled and roasted meats and poultry. Like her tomatoes, Ananas Noire tomatoes should be stored at room temperature until ripe, after which refrigeration can slow decay. Ananas Noire tomatoes have unusually creamy and soft flesh, so they don’t keep well and should be used as soon as possible after harvest.
“Ananas Noire” is a French name that translates as "black pineapple."
The Ananas Noire tomato emerged from a patch of pineapple tomatoes in Belgium as a natural crossing of a pineapple tomato and an unknown black tomato. It was developed and stabilized by Belgian horticulturist, Pascal Moreau, and was released to market in 2005. Ananas Noire is said to produce well in all USDA plant hardiness zones, but keep in mind that it is late-season tomato and can take up to eighty-five days to ripen and develop after transplanting.
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