Traditionally eaten in Asia, these tomatoes offer a fragrant flavour as well as pink and juicy flesh.

300 - 350 g

Weight

Mars - Nov.

Saison

Harvested

by hand

Packed

by our market gardeners

Season

  • Peak season
  • Available
  • Not available
Jan.
Feb.
Mar.
Apr.
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.

Did you know?

Tomatoes arrived in France in the 16th century after their discovery in South America. Pink tomatoes are traditionally eaten in Japan and neighbouring Asian countries.

Our tomatoes are grown as a protected crop. This approach protects the plants from poor weather and pests, making it possible to reduce the use of synthetic pesticides. Prince de Bretagne’s market gardeners have all used beneficial insects to naturally pollinate and protect their tomato plants for several decades. They are committed to producing tomatoes from healthier and more sustainable agricultural approaches (harvesting of rainwater, recycling of water and crop waste etc.). Soil-grown organic tomatoes are available from May.

Prince de Bretagne’s producers harvest tomatoes every day by hand to ensure they are picked at perfect maturity. Pink tomatoes are packed directly on the farm by our market gardeners, guaranteeing freshness on your plate.

Almost 80% of tomato packaging is already made of wood or recyclable cardboard from sustainably managed forests. The majority of tomatoes are sold loose. Trays are increasingly cardboard rather than plastic.

Find out more about our agroecology approach
Find out more about our agroecology approach

Cooking tips

HOW TO CHOOSE PINK TOMATOES

These tomatoes stand out because of their pink colour. Their flesh is juicy and full and they are tender, fondant even, with a fragrant flavour.

Pink tomatoes should be pink, smooth, shiny and unblemished. The green stalks are an indicator of freshness.

HOW TO PREPARE PINK TOMATOES

Wash Pink tomatoes in water and dry them. Wash tomatoes at the last moment, just before cooking or eating them as they will keep better and retain all their flavour.

You can then cook them whole, dice them or slice them etc. It’s all down to your recipe and creativity! Pink tomatoes are particularly good in carpaccio and salads.

Cut vertically rather than horizontally, as the tomatoes will keep their shape and flavour better in salads.

HOW TO COOK PINK TOMATOES

Pink tomatoes are exceptionally good raw but can also be cooked. They are suitable for all types of cooking, so allow:

5 mins

Pan-fried

20 mins

Cooking for a coulis

40 to 45 mins

In the oven as an accompaniment

 

 

HOW TO STORE PINK TOMATOES

The taste of tomatoes is first linked to the variety grown and then to their storage: to preserve their fragrance and taste, tomatoes must be stored at room temperature and not in the fridge.
Pink tomatoes can be kept at room temperature for three to four days in a fruit bowl or similar.

Leave the stalks attached because this guarantees their freshness. In addition, they continue to draw sap from it, even after harvest.
You should also avoid keeping them near a heat source as this softens their flesh.

Cooking suggestions

Pink tomatoes are a great way to add colour and originality to your dishes!

These tomatoes are ideal for adding colour to your salads or for cooking your favourite tomato-based dishes.

Chef’s tip

Tomatoes are not a vegetable but a fruit. They can therefore accompany both savoury and sweet dishes!

Nutrition

Pink tomatoes are a source of vitamin C. Make the most of it!

Energy (kj/kcal) 77/19
Fat (g) 0.29
of which saturated fat (g) 0.05
Carbohydrate (g)

1.99

of which sugar (g) 1.99
Dietary fibre (g) 1.27

Protein (g)

1.07
Salt (g) 0.28
Vitamin C (mg) 15.5