Zapotec Tomato (Lycopersicon lycopersicum): a pearl bequeathed from the deepest corners of the Oaxaca region in Mexico, cultivated by the native Zapoteca people. This variety is strongly ribbed, bright red, sometimes tending to pink. The taste is well balanced between sweet and sour, the pulp is fleshy, tasty and juicy. It allows for many uses: salads, grilled, and stuffed. Sliced, it can also be used as decoration because its extraordinary shape gives it a truly evocative appearance. The plant is indeterminate, adapts well to hot climates, and has excellent resistance to fungal infestations. It does not suffer from apical rot, a rarity on ribbed tomatoes of this size (up to 400 gr). It takes about two and a half months from transplantation to harvest the first fruits.
