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Contrary to the green colour, the Green Zebra tastes, like many other types of tomatoes, pleasantly sweet.
The entire plant of the ‘Elberta Girl’ tomato cultivar is covered with a fine, silvery fluff. The leaves are somewhat curly, the fruits are flamed. They are not very sweet, the flesh is of a rather mealy-soft consistency.
Pineapple tomatoes are one of the largest and heaviest tomato varieties. Individual fruits can weigh over 1 kg.
The fruit ripens throughout the summer and into the autumn. It has a firm flesh and is mainly processed into tomato paste and canned food.
Beef tomatoes are mainly used for cooking, they can be filled and baked or used in stews and sauces. Tomatoes are even suitable for jams – alone or mixed with other fruits.
In Italy, it is best roasted and spiced with Epazote.
The field or meadow mushroom is spread around the world in temperate areas and likes to grow in fairy rings on meadows and fields.
Like many other mushrooms too, the coral tooth fungus is best fried and subtle seasoned with salt and pepper.
Indigo rose tomato belongs to the rather small-fruited varieties and can be eaten directly from the shrub.
The Shaggy mane is one of the few mushrooms for which no trip into the forest is necessary to collect them, because they are in our midst – even in big cities.
A typical attribute of the bright golden yellow tomato variety ‘Indian Moon’ is the fine blush of the very ripe fruits up to red “cheeks”.
The purple calabash tastes sweet and very aromatic, as one would otherwise expect from the much smaller cocktail tomatoes.