番茄 '綠與黑'

The anthocyanin levels really set this apart—the dark green flesh has a tangy, citrusy bite that brightens up salads. I’ve been picking them when the bottom turns yellow, and the flavor is incredibly fresh.

Finally got to taste the first one when the bottom turned yellow, and that tangy citrus kick is unlike any other tomato I've grown. The dark green flesh with the blueberry-level anthocyanin is a cool bonus too. Definitely planting these again next year.

I was surprised by how long the harvest window lasts—I’m still picking fruits weeks after the first ones ripened. The yellow blush at the bottom is a reliable sign, and the tangy green slices add a bright kick to my lunch salads.