Their shades can actually dictate different tastes and textures, Troutner says. Heirloom varieties come in all shapes and colors, including purple, pink, yellow, orange, dark maroon, red, and green-and even with patterns like stripes or marbling tones. That rich taste you experience when you bite into one likely has been developed over many years, which is why it packs a delicious punch. Typically, their seeds have been saved, passed down, and replanted for generations, Troutner adds. Heirloom tomatoes, on the other hand, have been bred for their flavor and juiciness-which may also mean a lower yield and shorter shelf-life, she says. With traditional tomatoes, flavor takes a backseat to more practical factors, such as disease-resistance and ability to last longer in grocery stores without spoiling, Troutner says. Unlike traditional versions, these varieties are purposefully cultivated with taste in mind, Lisa Troutner, owner of Carmel Bell Farm, which specializes in heirloom varieties, tells SELF. That is, of course, unless you cut into a waxy, bland one, which doesn’t do much for your food except making it taste like a whole lotta nothing. When summer rolls around, there’s no better way to freshen up a caprese salad or add juiciness to a sandwich than with a plump tomato.
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