Cappuccino Chocolate Ribbed Tomato Seeds

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[Solanum lycopersicum] Cappuccino chocolate ribbed tomato seeds, coppery-brown colour, meaty low-water flesh.

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Cappuccino Chocolate Ribbed Tomato

Cappuccino chocolate ribbed tomato is a large, ribbed variety with a striking coppery-brown colour, with meaty, low-water flesh and an intense flavour.

The Cappuccino Chocolate Tomato Plant

It belongs to the species Solanum lycopersicum, family Solanaceae. A vigorous, indeterminate plant that needs space and adequate support due to the weight of its fruits.

How to Sow Cappuccino Chocolate Tomato

Sow in a heated seedbed between February and March, with soil temperature between 20 and 25°C; transplant into the field between April and June.

How to Grow Cappuccino Chocolate Tomato

It prefers deep, fertile soil, sunny exposure and regular watering; it needs sturdy staking and side-shoot removal to support the heavy, ribbed berries.

Tips for Cappuccino Chocolate Tomato

Harvest is staggered from July to October; the large fruits should be picked once the skin reaches its typical uniform chocolate-brown colouring.

Diseases and Pests of Cappuccino Chocolate Tomato

It can be affected by downy mildew, alternaria and blossom-end rot in case of irregular watering; crop rotation and good ventilation help prevent the main plant diseases.

Uses and Curiosities of Cappuccino Chocolate Tomato

Its meaty, low-water flesh makes it ideal for raw consumption in thick slices, but also for dense sauces and preserves with a distinctive colour.

Properties of Cappuccino Chocolate Tomato

Rich in lycopene, potassium and vitamin C, Cappuccino chocolate tomato has antioxidant properties beneficial to overall wellbeing.

Nutritional Values of Cappuccino Chocolate Tomato

  • Calories: about 18 kcal
  • Protein: 0.9 g
  • Carbohydrates: 3.9 g
  • Fat: 0.2 g
  • Fibre: 1.2 g