Quote:
Originally Posted by DK2021
Many of these are unfamiliar to me. I believe the "Ramallet" tomatoes are Spanish long-keeping or storage types? Can anyone comment on their texture/flavour after storage? I imagine they are thick-skinned, maybe better for cooking than fresh eating?
|
Growing Ramallet varieties (originating from Mallorca) for long-term storage is not easy. It is necessary to grow them with minimal watering and on soils with a high potassium content. High humidity can also be a problem. It doesn't work out for me in the same way as with Pienollo del Vesuvio.
Vladimír