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first Black Krim ever

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Posted by njitgrad 6A/6B New Jersey (My Page) on
Mon, Jul 22, 13 at 10:31

I picked my first Black Krim yesterday because it looked half ripe (it's what I do for all my tomatoes pretty much). How do you know when it's ready to be eaten? I only asked because I've never grown anything other than all-red tomatoes.

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RE: first Black Krim ever

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Black Krim is usually one of my 1st tomatoes to ripen. It should be reddish purple. Sometimes the tops are green. The link has a pretty good picture. Don't let it get too soft. It's not a long laster.
John A

Here is a link that might be useful: black krim

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RE: first Black Krim ever

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Picked two more today. How far along do you think they are?


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RE: first Black Krim ever

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are they still firm? It appear skin is getting softish. Good time to eat as you really do not want it mushy.

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RE: first Black Krim ever

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So I ate the one on the right in the picture because it felt pretty soft, and well, it was only so-so in terms of flavor. I was a bit disappointed. It wasn't mushy, it just lacked punch.

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RE: first Black Krim ever

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They should be darker on the bottom - eat the cracked one first. But if you've had a lot of rain lately they may be bland.

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RE: first Black Krim ever

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I have found the first fruits of just about anything, strawberries, raspberries, tomatoes, are usually not representative of the flavor, so don't give up on it just yet.

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RE: first Black Krim ever

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I ate the cracked one for lunch today. MUCH better than the first. Eating a tomato grown from seed feels almost like catching a trout on a fly that I tied myself. Today I am a satisfied gardener.

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RE: first Black Krim ever

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Nice black krim. They might make our list for next year. As a fan of dark tomatoes, my Cherokee Purples should be along at any moment. My Stupice isn't black, but has had me in tomatoes since last month. Not one has made it to the table.......just snatching them off outside, and that's as far as they get.

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