Cherry tomato Abracazebra is another wonderful creation from the famous tomato grower Tom Wagner from America. In terms of appearance, cherry tomato Abracazebra looks like a little sister from tomato Green Zebra. However, the colour of cherry tomato Abracazebra is slightly darker and the gel-like substance around the seeds is green. Cherry tomato Abracazebra ripens from green with green stripes to green-yellow with dark green stripes. The average weight of these tomatoes is between 40 and 60 grams each. The tomatoes have an average diameter of 2 to 4 cm. The green-yellow flesh of these tomatoes is deliciously juicy with a slightly sweet taste and a hint of acidity. The tomatoes can vary in flavour and colour. This mid-early plant produces very well, especially in the second half of the season. Cherry tomato Abracazebra also produces well in colder climates.
Use these tomatoes in salads, soups, sauces, pastasauces, casseroles, stews and in all other recipes with tomatoes. Tomatoes contain a lot of vitamin c and lycopene. This is best asorbed by the body when the tomatoes are heated. The difference between ripe and unripe tomatoes isn't always very obvious in green tomatoes, but you can feel it: unripe tomatoes are hard and ripe tomatoes are soft. Non hardy annual. Height: 150 - 180 cm.
Indoor sowing: February - April
Germination: 6 - 14 days
Germination temp: 20 - 25 °C
Sowing depth: 2 - 3 mm
Transplanting: when the seedlings are about 20 cm tall
Transplanting in garden: in May, after the last night frosts
Plant spacing: 45 - 50 cm
Planting position: sunny - sheltered (greenhouse)
Days till harvest: 60 - 90
Sow indoors from February on in trays filled with moist pottingsoil. Sow shallow and press the seeds gently in the soil, don't cover them with soil, because tomatoes are light germinators. Put the trays away somewhere warm at 20 - 25 °C and cover them with clingfilm or a lid. Keep the temperature as even as possible and don't let the temperature drop during the night. Keep moist, but not to wet to prevent rotting of the seeds. Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots approx. 10 days after emerging. Put them away a bit cooler at approx. 18 - 20 °C.
Harden the tomatoes of, from the middle of May, when there's no longer any danger of nightfrosts. Put the pots at a temperature of 15 - 18 °C for a week and reduce the amount of water for this week. Put the plants outdoors after this week on a sunny and sheltered plot with well draining soil or put them in a greenhouse. Make sure that there is no longer any nightfrost.
Tomatoes need some maintenance to ensure a good harvest. Give the plants a sturdy support with some sturdy and large bamboo sticks. Remove all suckers that will form in the axils of your plants. Remove all the leaves below the lowest hanging fruits by the end of July till the beginning of August. Remove all the leaves of all plants together with the tops of all plants from the end of August till the beginning of September to ensure the ripening of most of the green tomatoes. Harvest the tomatoes by cutting them with scissors. Tomatoes can't be kept for a long period. Don't keep your harvested tomatoes in the fridge. So use them a soon as possible after harvesting. Tomatoes used in sauces can be kept frozen to store.
