I’ve picked my first bunch of them as well over the past few days. Seems like a non-red tomato flavor to me. I only ate two so far though and was eating other stuff at the same time, so my taste buds could have been off.
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Who’s making the world’s first purple tomato sauce?

Or finding out the color goes away when you cook them.

I think the developer had some cooked product that was still purple?
I’m growing two or three plants besides two Sun Gold plants. They seem about as vigorous as the Sun Gold plants, which are more vigorous than usual this year than year’s past. Which was why I planted two. Last year I had TONS of red cherry tomatoes and like five Sun Golds on the top of the filled bowl.
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Yours seem a bit less deep purple than mine, or is that just the picture? I’m curious if this has something to do with temperature and/or sun exposure.
The picture is fairly representative, they’re a more muted purple than yours. It’s been around 90 the past two weeks. They’re in the sun from sunrise to about 4-5PM a couple feet from the east wall of the house.
It looks like it might be a little less ripe, too? I’m looking at the inside near the stem and it seems more green there.