
Probably the most 'purple' of all the purple varieties. Purple Calabash dates back to the Aztecs of pre-Columbian Mexico, who mixed it with hot chiles and ground squash seeds to make a special salsa for fish and meat. Its flavor is rich and concentrated like a simmered sauce.
Fantastic fresh, it really comes through in sauces and pastes.
Dark red and ruffled as a prom dress, Purple Calabash is typical of tomatoes pictured in 16th Century Herbal books before tomatoes were bred to look perfect.
Crack-resistant and stores well.
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