The Yellow Pear tomato is a charming heirloom variety that produces small, pear-shaped fruits, perfect for eating straight off the vine. Their bright yellow color and mild, sweet flavor make them an ideal choice for fresh consumption, summer salads, drying, and cooking. The vigorous plants offer abundant production throughout the season, ensuring a regular harvest of these delicious bites. It's an easy and rewarding variety, particularly popular in children's gardens.

Where to grow Yellow Pear tomatoes?
They thrive in zones 3 to 9, in full sun and fertile, well-drained soil. They are suitable for outdoor gardens, container growing on patios (with support), and greenhouse cultivation.

History and traditional uses
This heirloom variety dates back at least to the 1800s. Yellow Pear tomatoes have been cultivated for generations for their distinctive shape, attractive color, and sweet taste. Historically, they were used for drying and preserving as well as for fresh consumption. Today, they remain a favorite among traditional gardeners.

Canadian Zone Information

• Zones 8–9: Sow indoors 6 to 8 weeks before the last frost; transplant outdoors when the soil has warmed up.

• Zones 5–7: Start indoors and then transplant after all risk of frost for best yields.

• Zones 3–4: Start early indoors and favor a greenhouse or a protected location for successful cultivation.

How to grow and harvest Yellow Pear tomatoes

• Sowing: Sow seeds 6 mm (1/4 in) deep in trays; transplant outdoors after hardening off and when night temperatures are consistently warm.

• Watering: Maintain consistent soil moisture; use mulch to conserve water and control weeds.

• Harvest: Pick fruits when they are fully yellow and slightly soft for optimal flavor.

• Maintenance: Install sturdy stakes or cages; prune lower branches to improve air circulation.

Tips for Seed Saving

• Fruit Selection: Choose fully ripe fruits from healthy plants.

• Extraction: Remove seeds and allow them to ferment in water for 2 to 3 days to remove the gelatinous coating.

• Drying: Rinse the seeds then dry them on paper towels for several days.

• Storage: Store in a cool, dry, dark place; viable for 4 to 5 years or more.

Certified organic by
Islands Organic Producers Association (Certificate No. 1962)