Burgandy Traveler, Mushy?
So it's my first time veering away from the typical red hybrids. One of my plants is Burgandy Traveler and, while I haven't had any yet, my in-laws have harvested two off their plant and report that they were both mushy. They say the tomatoes had great flavor and felt good but, once cut into, they were mushy. I know that Burgandy Traveler is considered a pink variety. Have they been picking them too late - overripe - or is this normal? I'm guessing I'll have a lot of trial & error going on this year what with all the different colored varieties - Black Prince, Black Krim, Orange Russian, Orange Strawberry, Hillbilly, Aunt Ruby German Green, Yellow Brandywine & Kelloggs Breakfast. What is the best way of determining ripeness? Is it best to pick when underripe while learning?