Tomato Thai Pink Egg
Tomato Thai Pink Egg – one of the most beautiful tomatoes cultivated today.
As its name implies, it has smooth, pink-red skin and shaped like an egg. Hailing from Thailand, it is a variety from the Southeast-Asian grape tomato family. Characterised by a plum-like shape, thicker skin and higher sugar content than standard tomatoes. The variety seems to have been popularised after Nichols Garden Nursery in the U.S.A. began to stock it in 1997. Since then, its beautiful and delicious fruits have spread across the globe, being found at farmer’s markets and in gourmet restaurants far and wide.
If you go to Thailand, don’t forget to ask for kanchanaburi, which is not only the name of a Thai province, but also the local name for the Tomato Thai Pink Egg.
|Thai Pink Egg
| Height: 90 cm
Width: 45 cm
| Height: 30 cm
Width: 30 cm
|Basil, Nasturtium, Okra, Garlic chives, Borage, Mint
|Feb to Mar
|Apr to May
|10 to 20 days
|60 to 80 days
|3 cm to 5 cm at 0.5 cm depth
|30 cm to 40 cm
|Well-drained, light and moist soil
|Regular, heavy watering
|It is well known that compact varieties can become messy as a plant grows. Support the plant with a single, stout stake and prune out all side stems by simply snapping off the suckers with your fingers.
|Although tomatoes are self-pollinating plants, pollinators will increase fruit set.
|The strong smells of onions and garlic will deter pests from the area around a tomato plant.
|The fruit is at its flavour peak when it becomes deep pink in colour and has a firm texture when the fruit is squeezed gently. Cut them off the plant with scissors and keep a short stub of stem attached to prevent rotting.
| Medicinal use: Rich in nutrients and vitamins. Helps protect cells from aging.
How to eat: Whatever you decide to do with them, Thai Pink Egg tomatoes are best eaten raw in order to preserve their unique pink colour. A fresh tomato salad (mixed with Thai chilies, coriander and lime) is the perfect, quick and easy complement to any Thai meal!
Out of stock