0 2009-09-04T11:10:56+10:00 false I was dubious about this one, because it is incredibly prone to cracking. Like, if they aren't cracked, they probably aren't ripe. I gave the first two to my mom because we were going out of town, and have probably thrown four into the compost. This is the first one I'm eating. So, ugly on the outside, but pretty darn nice on the inside. Juicy, symmetrical, bright red, little pockets of seeds around the exterior but mostly meat through the middle. (and actually meat, not a big tough stem like brandywine last year. Squishy as all get out, and again, that incredibly fragile skin. Tasting: Wow, it has some flavor. Strong. Acid. Lots of acid was my first impression. Salt tones down the acid, which in this case is not a bad thing at all. It has plenty of backbone to back up that acid too. It is strong enough that I don't know that I would enjoy eating the whole thing straight - but it was excellent mixed with fresh mozzarella. I think this tomato would be ideal in a blt. It makes lovely slices, and definitely has the oomph to hold its own against the bacon. My only concern would be the juicyness. It was very, very juicy. 1 false 67953 false false false Entry 2009-09-03T10:00:00+10:00 DMY Public 2009-09-04T11:10:56+10:00 549 F