TASMANIAN SHOCK

Tasmanian Chocolate is a mid-season tomato variety developed by crossing New Big Dwarf and Paul Robeson varieties. From transplanting seedlings to harvest, it takes about 65 days. Plants reach a height of 90 to 120 cm, have thick stems and simple leaves. The variety is characterized by high yield and prolonged fruiting period, allowing for extended harvest. Plants can be grown both in open ground and in pots or on balconies, making this variety versatile for various growing conditions.

The fruits of Tasmanian Chocolate tomato have a slightly flattened round shape with mild ribbing and are colored chocolate-brown with a reddish tint at the base. Fruit weight varies from 100 to 240 grams, with individual specimens reaching up to 250 grams. The flesh is meaty and dark red, with a rich and balanced flavor. The taste is sweet with a slight acidity and a spicy, almost smoky aroma, making them especially appealing for fresh consumption.

Tasmanian Chocolate tomatoes are ideal for use in salads, as well as for processing into sauces and juices, thanks to their meaty texture and rich flavor. Plants should be staked, but pruning is not necessary, which simplifies care. Due to their flavor profile and decorative fruit coloration, this variety is popular among gardeners and enthusiasts of unusual tomatoes.