Characteristics and description of the “Italian Sweet” tomato

Valentina Redko, collector from Kurgan

Slastena is a medium-sized early variety of tomatoes. My annual leader in yield. When formed in a greenhouse in 3-4 stems, it gives maximum yield. The fruits are red, round in shape, weighing 150-300 g, and in the first bunches they can weigh up to half a kilogram! The tomatoes are fleshy, the pulp is sugary, “watermelon” type, juicy, very sweet. The variety is very productive - the fruits grow in clusters of 5-8 pieces. Can be grown in a greenhouse or open ground.

Babushkino is a tall, mid-early variety. The bush is spreading. Formation of 3 stems in a greenhouse. The fruits are flat-round, pink-red in color (red on the outside, pink on the inside), with an average weight of 300-400 g (the first fruits up to 700 g), fleshy. The pulp is oily, juicy, very sweet. The skin is thin. This variety is ideal for salads. The yield is amazing - there are up to 12 fruits in a cluster, equal in size and shape. Grows well both in greenhouses and in open ground.

Watermelon (Watermelon, USA) is a tall variety of medium-early ripening. Potato type leaf. The fruits are flat-round, raspberry in color, with an average weight of 300-400 g, fleshy, fragrant, very sweet. There are few seeds in the fruit. To obtain the maximum yield, the bush must be formed into 3 stems with a mandatory good garter (since the weight of the harvest can break the trunks) and maximum removal of excess leaves. This variety is also my annual leader in yield. Grows better in a greenhouse.

Advantages and disadvantages

Positive characteristics:

1. Tomato easily tolerates temperature changes. In any weather, an ovary is formed without gaps on the hands.
2. Some gardeners living in cool areas successfully cultivate the variety without shelter.
3. The variety is disease resistant.
4. Productivity is high. With appropriate agricultural technology, a tomato yields up to 15 kg per 1 m².
5. Very tasty and attractive-looking fruits ripen early. A tomato spends only 3 months on its growing season.
6. Extended fruiting allows for a long harvest time.
7. The presented tomato is a varietal plant. Gardeners can collect the seeds themselves.

The variety has no particular disadvantages.

Advice. Before the arrival of cold weather, it is better to remove unripe fruits from the bush, put them in boxes and leave them to ripen in the room.

Natalya Dryzhakova, collector from Yaroslavl

It's no secret that tomatoes of the same variety in different years of cultivation may differ in taste. And this is due to a number of factors, primarily the growing technology used, nutrition level, soil type, and degree of solar exposure. And yet, to a greater extent, the taste of tomatoes directly depends on the variety they belong to!

I have been growing the varieties that I want to talk about for a very long time.

For several decades now, my legendary old Soviet variety, Bull's Heart, has remained the unsurpassed leader. Popular during the Soviet era and loved by all gardeners, this variety remains a favorite to this day.

This tomato has been in my collection since 1983, and no matter what years I grew it, the variety invariably pleases with its productivity and the unique sweet taste of large, heart-shaped fruits.

Plants of this variety are tall, densely leafy, with large fruits weighing 400-600 g. Tomatoes with dense juicy pulp, rich sweet taste. Good both in salads and for making aromatic juices.

It is preferable to grow in closed ground with the formation of plants with 1-2 stems. It is necessary to tie each fruit cluster to avoid breaking them.

The Monomakh Cap variety is also from a series of classic Soviet varieties - reliable, time-tested and in any weather conditions.

The variety is tall, very productive, with large crimson-colored fruits. The pulp of the fruit is thick, dense texture, rich sweet taste. The fruits are always large - up to 500-600 g, in other years they can reach up to 800-900 g.

In our area (Yaroslavl region), I always grow it in closed ground (nearby greenhouse) with the formation of plants of 1-2 stems. The variety is very responsive to good care, balanced nutrition and fertilizing throughout the growing season.

All the brightness of taste and rich sweetness can only be felt in fruits that are fully ripened on the plant itself, and not in fruits ripened at home on the windowsill.

Among the orange-fruited varieties, one of the leaders in sweetness is the Hawaiian Pineapple. This is a long-time favorite of my collection, I appreciate it for the unusual peach color of the fruit, for its delicate, sweet, aromatic pulp with a predominance of fruity notes.

The variety is tall, I always grow it in closed ground with the formation of plants into 2 stems. Forms clusters with 4-5 large fruits, weighing up to 300-400 g. The pulp inside is two-colored, juicy, with the most delicate sweet taste. I pick the fruits from the plant only when they are fully ripe, then you can fully enjoy the unique taste of these exotic tomatoes.

And how unusually beautiful these plants look in the greenhouse, when at the end of the season, fully loaded brushes with large fruits of a delicate peach color hang on each of them!

I can’t help but name another orange-fruited variety from this series – the Nizami variety. This is an old heirloom variety from Georgia, given to me at the autumn exhibition in 2013.

The variety is tall, mid-season, with an elegant bush structure. The stems of the plants are thin, but strong enough to support large, heart-shaped fruits weighing up to 250-350 g each. The pulp of the fruit is from the “buttery” series, dense, cuts like butter, sweet, with a bright, rich taste.

Association

2017 is a year of fundamental importance for Riccio di Parma tomatoes. This year marked the 150th anniversary of the day when Professor Carlo Rognoni introduced the cultivation of Riccio di Parma into agricultural use, and it was only in 2022 that a group of farmers came together to become custodians of this old tomato variety, neglected and forgotten since the 1950s.

The variety found its trustees, who saved the seeds and committed themselves to returning to cultivation in the area of ​​its greatest calling: the Panocchia, Traversetolo, Lesignano de Bagni, Mamiano, Vigatto, Felino and Langhirano families.

This group of farmers is committed to the restoration, protection and improvement of the Riccio di Parma tomato and has agreed to act in accordance with the principles established and signed by each of them to ensure that the basic rules of cultivation of this plant are respected.

Svetlana Filippova, collector from Pyatigorsk

A wonderful variety of tomato, a real exotic, is the Maeryzol Meydzhyk tomato (Maeryzol Meydzhyk, USA). It grows both in open ground and in a greenhouse or greenhouse. The height of the bush is 1.5-1.7 m, the foliage is ordinary, the stepson are weak. Medium ripening period.

The fruits are very beautiful, similar in shape to apricots. The skin feels like velvet, yellow-orange in color with a pink side. The average fruit weight is 60-100 g. The yield is high. The taste is excellent - sweet, juicy. Surprise your neighbors and treat them to this tomato!

The next wonderful variety is Polish Linguisa (Polisch Linguisa, Poland). A wonderful variety for indoor and open ground. The height of the bush is 1.5-1.7 m, the foliage is ordinary, the stepson are weak. Ripening period is 110-120 days. The fruits are red, elongated, up to 12-16 cm, medium density. Excellent for fresh consumption, as well as for making pasta, sauces, canning, drying and freezing.

There are very few seeds in the fruit, only pulp, very good aroma, sweet taste. Resistant to weather changes and diseases. Productivity is high.

A new original variety from Argentina – La Cadero (Big purpel tomato). The variety is tall, 1.5-1.7 m high, mid-season. In the central regions I recommend growing it in a greenhouse; in the southern regions it can be grown in open ground.

The fruits are flat-rounded with a hint of heart-shaped, with an average weight of 150-250 g. They look very elegant! The “shoulders” of the fruit are dark purple to black, the crown is burgundy-lilac. The pulp is medium dense, there are few seeds, the taste is interesting, rich, with spicy notes and a high sugar content. Purple fruits are rich in anthocyanins, which reduce the risk of developing cardiovascular diseases and senile dementia. Fruit yield and keeping quality are good.

A very beautiful and tasty variety from the bicolor series - Northern Lights (Northern lights, USA). Tall, (from 1.5 m in open ground and up to 1.8 m in a greenhouse), medium ripening period.

The color of the fruit is very beautiful, interesting, golden yellow with red spots, with a marble pattern on the cut. The fruits are juicy, fleshy, quite large, from 250 to 800 g, flat-round in shape, “beef” type. The taste is delicious, sweet, with fruity notes. Salad tomato. Productivity is high.

Another great variety is Moya Verte. This is a green-fruited tomato from the Moya series. The variety is tall, has a regular leaf, and has a medium ripening period. Productivity is high.

This is one of my favorite green-fruited varieties. If you haven't tried fruits of this color yet, you should definitely do it! The tomatoes are large, 200-350 g, the flesh is tender and aromatic. The taste is very sweet, with a pleasant aftertaste. When ripe, yellowish-bronze shades appear in the color of the fruit.

Among the listed varieties of sweet tomatoes, did you find your favorite ones? If not, be sure to share your preferences in the comments; novice tomato growers will be very grateful to you!

Benefits of Italian Sugar Tomato

Benefits of Italian Sugar Tomato

Their characteristic features of the variety and growing conditions follow:

• high growth allows efficient use of greenhouse space;
• less green mass compared to other varieties;
• possibility of forming two stems;
• yield up to 5 kg per bush;
• large, sweet, fleshy fruits;
• delicious juices, sauces, lecho;
• average ripening time;
• long fruiting.

Flaws

typical for tall tomatoes: pinching throughout the season and tying to the support of the stem and brushes several times during the season.

Italian varieties of tomatoes

I suddenly became immersed in Italian varieties of vegetables, especially tomatoes. Otherwise I don’t know what to order. It was interesting to study. Maybe it will be useful to someone else. I do not pretend to have complete information. It is based on the text of a certain Tanya who moved to Italy (I couldn’t find her last name anywhere) and was supplemented by me from Italian sources. I would be glad if someone knowledgeable adds and corrects.

There are currently over 320 common tomato varieties grown in Italy, but only about twenty can be traced back to Italian agricultural tradition. These are local varieties, bred and characteristic only of a particular region of Italy and are considered “prodotto tipici”. The first attempt at varietal classification in Italy was made in 1903 by Luigi Trentin, director of the horticultural school in Venice, who distinguished between varieties for canning (usually late-ripening tomatoes, with dense flesh, smooth and ribbed), varieties for fresh consumption (juicy , with earlier ripening), and for storing in bunches in winter (small, slightly elongated tomatoes, such as Piennolo del vesuvio). There are many classifications of tomato varieties according to various characteristics: shape, color of the fruit, place of cultivation, type of growth, intended use.

This classification is based on the shape of the fruit. 1. Date tomatoes – pomodori datterini

. Small (10-15 g), elongated tomatoes are often sold in bunches and can be stored in this form for longer. Grown mainly in southern Italy. Their main feature is their sweet taste and thin skin. That is why the main use for them is in instant sauces in combination with pasta, fish or meat. There is no need to especially clean them, given their size, it would be quite difficult; just saute them for a few minutes as part of your favorite dish and the job is done! The most famous pomodoro is Piennolo del vesuvio. (In the previous photo in the upper left corner) They have the DOP title, are grown in the Campania region on volcanic soils, ripe tomatoes, 2-4 per branch, are collected in large bunches and hung in a ventilated area, this is how they are stored until the end of winter. During storage, they dry out slightly, lose turgor, but acquire a delicious, more concentrated taste, which makes them valuable for preparing various sauces.

2.
Cherry tomatoes (pomodorini ciliegino)
.
The most famous representative of this family is, of course, Pachino. He managed to secure a good piece of Sicilian land and therefore has the title IGP (indicazione geografica protetta), that is, only fruits from this territory (part of the province of Syracuse and part of the province of Ragusa) have the right to bear this name. Cherry tomatoes are round, small (20-30 g), grow in clusters and most often go on sale that way. They are sweet in taste and have dense flesh, so their best use is in salads made from cold rice, cold pasta, in combination with leafy salads, legumes, etc. And one more feature. Cherry tomatoes are perhaps the only ones that can retain their rich taste even out of season. And if you need truly delicious tomatoes in winter, take these, you will never go wrong! 3. Piccadilly tomatoes (pomodorino Piccadilly)
. Of all the “tomato trifles”, these can be considered one of the largest, with an average weight of 30-50 g. They also grow in clusters, have oval-shaped fruits with a slightly pointed tip. Their bright red color makes them very attractive in salads, and their thin skin, which softens well during cooking, gives them an advantage in making sauces. But for me personally, this variety is synonymous with confit tomato.

4.
San Marzano tomatoes (pomodoro San Marzano)
. Italy is called the land of saints, because the names of local righteous people are present almost everywhere: in the names of settlements, mountains, rivers, public buildings. You understand that a tomato with a “holy” name inevitably had to appear. Here it is, San Marzano, an oblong red fruit with a characteristic spout at the tip. The best tomatoes of this variety are those grown in the Campania region; they are internationally recognized with the DOP mark (denominazione di origine protetta). "San Marzano" is a unique variety of Italian tomatoes, because they are grown on volcanic lands, next to Vesuvius. Peeled San Marzano in cans are the most famous canned tomatoes in the world. They have firm flesh, are not watery and contain few seeds, making them ideal candidates for making tomato sauces. But if you suddenly want to cut San Marzano into a salad, there will be no particular complaints; it has a very pleasant taste even in its raw form. San Marzano is a variety type; many varieties Nano, Scatolone, Lampadina, etc. belong to this type.

5. Pickled, or purse-string tomato (pomodoro grinzoso, costoluto, canestrino
).
These tomatoes, depending on the variety, have a more or less pronounced “rubbiness”, sometimes the folds are so deep that they reach almost to the middle of the fruit. The most famous are the varieties originating from Florence and Genoa and bearing the corresponding names Costoluto fiorentino and Costoluto genovese. Canestrino also belongs to this group. Harvested tomatoes have very tender flesh, even when not fully ripe; its consistency resembles butter. Most often, these tomatoes are used as part of a variety of salads; they also make tomato sauces very well, but the skin will first have to be removed; it is quite hard and can ruin the look and taste of the finished dish. 6 .
Tomato "Bull's heart" (pomodoro Сuor di bue) .
Tomatoes are typical heart-shaped or slightly pear-shaped, quite large in size (from 200 to 300 g, sometimes more than 500 g). the skin is smooth, thin, very fleshy pulp with a small amount of seeds, a characteristic pinkish-red color with a burgundy-purple tint, sweet and tender. There are slightly ribbed ones, this is especially common in large specimens. Excellent for eating raw, preparing Caprese and other salads, and tomato juice. A typical representative of pomodoro di belmonte, grown in Calabria. 7-9. Salad tomatoes (pomodoro insalataro)
. This is a collective category; tomatoes in Italy are usually called tomatoes with a regular round shape, from medium to large size. The most common bunch varieties are often called pomodoro a grappolo. They are suitable for fresh use in salads, as well as for stuffing or making sauces. For example, tongo Sardo (Round Sardinian).

I would also like to mention giant beefsteak tomatoes (for example, pomodoro di sorrento), which have excellent taste even when slightly unripe. They are almost always eaten raw and are often jokingly called “meat.”

How to grow

It is recommended to grow the hybrid Sprut Slivka using seedlings. The main thing is to provide the tomatoes with enough light and heat and not forget about fertilizers.

Growing in greenhouses

For gardeners living in the middle zone, it is better to grow the Sprut Slivka tomato in a greenhouse, where it can produce fruit all year round. By adhering to special agricultural techniques, you can get up to 1.5 tons of fruits per year. To get a harvest in autumn and winter, seeds must be sown in the second half of August.

Attention. Growing tomatoes on an industrial scale in greenhouses requires special equipment, so it is easier and more convenient for gardeners to plant tomatoes for one season within their household plots.

The most important components in growing tomatoes in a greenhouse are good lighting and drip irrigation to maintain the required level of soil moisture. There should be a lot of light in the greenhouse. Additional lighting should work 14-15 hours a day.

Rules of care:

1. 3 weeks after planting the seedlings, the plants are planted in separate containers with a volume of at least 1 liter to ensure healthy growth of the root system.
2. At this stage of growth, water the plants sparingly.
3. Once every 10 days, be sure to feed the plants with vermicompost.
4. From mid-April you can plant seedlings in a greenhouse.
5. Before planting, remove two pairs of lower leaves. Place the plants in the ground to a depth of 15 cm.
6. A handful of humus and wood ash are added to each planting hole.
7. Until the warm season arrives, the plants are covered with non-woven material on arches.

Important. In order for the bush to turn into a tomato tree, remove the ovaries during the first months, preventing it from bearing fruit. After a few months, you will see the yield increase greatly.

Growing in open ground

Only in warm areas is it permissible to grow this hybrid in open ground. Planting is carried out in January or February with purchased seeds, that is, only first-generation hybrids. During a growing season using this method, you can get up to 10 kg of harvest from one plant.

Attention. Self-grown seeds do not retain hybrid characteristics.

During the entire period of plant growth, it is necessary to provide them with heating, maintaining the desired temperature of 20-25 ° C, as well as illumination using a phytolamp.

Tomato Octopus cream, video

If you grew Sprut cream F1 tomatoes, please write what the yield and height of the bush were under your conditions? Will you grow this hybrid again? If possible, attach a photo of the entire bush as a whole or individual fruits you grew. Thank you!

Your reviews of the Octopus cream tomato and additions to the description will help many gardeners evaluate this hybrid objectively and decide whether it is worth planting or not.

I have already written many times about a super tasty tomato called Sprut Cream from. I’ve been planting this for three years now and I’ve never seen anything tastier. The pulp is very dense, rich red color and very, very! sweet taste. Sprut Slivka is a mid-early hybrid, up to 3 meters high. The value of this tomato is also that it is resistant to verticillium wilt, tobacco mosaic virus, and is quite heat-resistant.

These tomatoes bear fruit until frost. I took the last ones at the end of October. The shape of the fruit, as you can see, is oblong, hence the name - cream. I sow seeds at the beginning of March, and at the end of April I plant them in a greenhouse. The care is the same as for all other tomatoes. Watering, fertilizing.

Prevention of diseases and pests

Hybrid Octopus Slivka is resistant to diseases and pests, but insects can cause concern to farmers. Since they easily spread infections by moving from one fruit to another, it is important to take care of prevention.

Important. Plant dill next to the tomatoes. Its smell will repel insects.

Dangerous diseases and pests:

1. One of the most serious pests is aphids. To get rid of it, spray the leaves of the bushes with cold water. You can add laundry soap to the water.
2. Rotting of plants is considered a serious threat to the crop. This process is caused by wet weather and failure to comply with the correct watering regime. As a result, brown spots form on the stem, which subsequently spread to the leaves and fruits.
3. A dangerous and common disease of tomatoes is late blight. This fungal infection most often destroys tomatoes. If you notice dark brown spots on the stems and leaves, then this is late blight. To avoid it, plant tomatoes away from potatoes, choose a well-ventilated and sunny place, and follow the watering regime.