Here is the best variety of tomatoes to eat from the end of August to September according to 60 million consumers

The end of summer marks the peak of tomato season in France, and for lovers of this delicious fruit, it’s the perfect time to enjoy the juiciest and tastiest varieties. According to the magazine 60 million consumers, Some varieties stand out for their taste, texture and nutritional quality. Tomatoes adorn the shelves of our supermarkets all year round. But what are the best things to eat in the coming weeks? Eating seasonal tomatoes is not only a question of flavor, but also of respecting the environment. It is therefore important to make the right choice. In the columns of the magazine, Nicolas Toutain, gardener responsible for the vegetable garden of the Château de la Bourdaisière in Montlouis-sur-Loire, shared his expertise to help you precisely select the best varieties from the end of August and September.

According to 60 million consumersthere is no single variety that stands out. In fact, each tomato has a very different ripening cycle. The best way to fully enjoy their flavors is therefore to choose varieties based on their peak taste. Here, Nicolas Toutain recommends savoring large pineapple-type tomatoes, orange, marbled with red when ripe. “From mid-July to mid-August, mid-season tomatoes, such as the tangy Green Zebra or the fruity Rose de Berne, are likely to be excellent. In August, it will be the Coeur-de-Boeuf, fruity and sweet. And finally, at the end of August, the Pineapple tomato,” suggested the specialist.

To select good tomatoes simply by looking at them, it is essential to pay attention to several visual and tactile criteria. The professional advises to Rely on appearance, texture and smell to choose the best tomatoes. “To the touch, if the tomato is really very firm, in 95% of cases, it means that it is not ripe. A ripe tomato is soft to the touch,” he explains. The color of this vegetable-fruit is also very important. “It’s a useful criterion provided you know a little about it. Let’s take the example of the green zebra. When it’s not ripe, it’s dark green. When ripe, it’s light green, streaked with orange. It’s all in the nuance.”he said.