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[Solanum lycopersicum] Sorrento tomato seeds, traditional roundish fruits, pale red shaded with green, sweet delicate flavour.
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Sorrento tomato is a traditional variety from the Sorrentine peninsula, with large, roundish, slightly ribbed fruits of a pale red colour shaded with green and pink and firm, fleshy pulp.
It belongs to the species Solanum lycopersicum, family Solanaceae. An indeterminate plant historically grown in the area known as "I Colli", between Sant'Agnello and Piano di Sorrento, where tradition says it arrived in the early 20th century through trade with America linked to lemon exports.
Sow in a heated seedbed between February and March, keeping the soil between 20 and 25°C; transplant between April and May, once the risk of late frost has passed.
It needs a sunny position, fertile well-drained soil and frequent but moderate watering; being an indeterminate plant it requires sturdy staking to support the weight of its fruits, which can reach around 150 g.
Harvest is staggered from July into autumn; the fruits should be picked once they show their typical pink shade tinged with green, ideal for both immediate consumption and short storage.
It can be affected by root rot, downy mildew and spider mites under water stress; good crop rotation and well-drained soil help prevent the main plant diseases.
Its sweet, delicate flavour and fleshy pulp make it the perfect ingredient for the classic Caprese salad with buffalo mozzarella, basil and extra virgin olive oil, as well as for summer salads and raw dishes.
Rich in lycopene, vitamin C and minerals, Sorrento tomato has antioxidant properties beneficial to overall wellbeing.