Getting to Know: Cherry Tomatoes

Large, olive-shaped, and pink, the Pink Cherry won few fans among tasters, who found it “mealy and mushy” with “watered-down sweetness” and “almost no acidity.” An heirloom, the Pink Cherry can be difficult to track down. Don’t bother.

This plump tomato looks like a miniature watermelon, a fact that may have influenced tasters’ comments. They described it as “juicy and melonlike” and compared it to “sweet cucumbers.” Thin-skinned and tender, the Green Grape is delicious raw.

At just ¾ inch in diameter, this small tomato packs a punch. It’s very sweet, “like a grape or raisin,” with a mildly acidic balance. Bite into it and the relatively thick skin and dense flesh yield an “audible, juicy pop.” Alas, it’s also seedy and turns “mushy” when cooked.

Large and oblong, the Juliet tapers elegantly at its non-stem end. Its skin is tough, its texture “very firm, almost crunchy,” and its dense flesh “sweet,” “mild,” and “tomatoey.” The Juliet’s firm texture makes it a good choice for cooking.

Tasters loved this variety, which is popular among home gardeners, finding it perfectly poised between “sweet as candy” and “fruity and tart, like an apricot.” Its soft, juicy flesh makes it good to eat raw or to toss with hot pasta for a quick raw tomato sauce.

The round and relatively large Black Cherry was a favorite among our tasters. “Not nearly as sweet” as the other tomatoes we tasted, it made up for that with complexity, “earthy, winey” notes, and “assertive acidity.” A “near perfect” balance between juiciness and firmness makes it an excellent all-purpose cherry tomato.

Both yellow and red varieties are “dull and bland,” said tasters, who were unimpressed with their “thick, chewy skin” and “mealy flesh.” Also known as “pear” tomatoes (both names refer to their shape), Teardrop varieties are available in gourmet stores, but they are not at the top of our list.

Despite the name, this heirloom tomato is lemon yellow, not snow white. Its taut skin “pops” when you bite it, revealing “fruity, mildly acidic flesh” with a “grapy aftertaste—like white wine.” Eat out of hand or add to salads.

Tasters liked the Red Grape’s “meaty, nearly seedless” flesh, but not its “lack of both acidity and sweetness.” Cooking brings out its flavor, making it suitable for pasta dishes. Alternatively, toss with an assertive vinaigrette. Red Grapes are widely available in supermarkets.

This tomato measures just ½ inch in diameter and offers “nice acidity” but “little sweetness.” Its “surprisingly thick,” “tannic” skin made it even more tart. When cooked, it deflates into a pile of skins, so eat raw or skip altogether.

This one is as tasty as it is brightly colored. Tasters praised its “complex” flavor (“lemony” and “mangolike”) and “perfect” texture (“firm” and “super juicy”). Excellent eaten out of hand, tossed into salads, or cooked briefly.