Tomatoes grow in a rainbow of sizes, colors, and flavors. Below is a description of how each tomato tastes based on its color.
High acid: red, green, purple, brown
Medium acid: orange, yellow, pink
Low Acid: white, larger bicolors
Red: Red tomatoes are often very acidic and are an excellent choice for canning or making sauces. They tend to be some of the juiciest tomatoes and can be used in the kitchen in so many different ways.
Purple and Brown: These tomatoes tend to be complex, intensely flavorful, and flat out delicious. The depth of flavors are sweet and earthy and are excellent for salsas and sauces or just eating plain.
Green: These tomatoes tend to be a bit sweeet with a very full, rich flavor and closely resemble the taste of red tomatoes. They are also great in sauces and salsas.
Orange: The golden-hued, sunny varieties burst with a sweet citrus flavor. They are excellent for use in gazpachos
Pink: These taste very similar to red tomatoes but are typically a bit milder and sometimes sweeter. These are also a great choice for folks who prefer a lower acid tomato.
Yellow: These tomatoes have a bit of a citrusy taste, with a hint of lemon and tend to have a low to medium acidity. They are great for salads or used to add color and a citrusy flavor to salsas.
Striped: These varieties are typically low in acidity and have a fairly high sugar content. They also tend to bear very large fruits (especially the German and pineapple varieties) and are a delight to grow and eat.
White: These are a great variety for folks that can’t handle the acidity. These are a great choice for fresh eating and are very mild. Due to their low acidity they are not a prefered tomato for canning
