Quote:
Originally Posted by carolyn137
The Spanish people prefer varieties that are eaten underripe, most have prominent green shoulders and even when ripe are tart.
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I do not agree, and I do know a few people from Spain.
I agree it's almost impossible to buy a good tomato, or eat a good one at a restaurant in Spain.
Most old Spanish varieties are very, very good, with thin skins and very delicate flesh. We like good food, and most tomatoes were selected with flavour in mind.
Diversity here is huge, we have over 3000 varieties left. Most people pick tomatoes ripe on the vine, green ones were those sent to market as it was impossible to ship old varieties ripe. It's a problem with the market side, not with the farmer or the varieties.
For example, I have many varieties better than ... Rose de Berne, Neves Azorean, Barlow Jap or Pink Berkeley Tie-Dye.