Tomato ‘Yellow Pearshaped’ Seeds | Early Vigorous Yellow Pear Tomato | Productive Heirloom Type

‘Yellow Pearshaped’ is an early, vigorous tomato variety producing abundant clusters of medium‑sized fruits with the characteristic pear or teardrop shape and a bright, intense yellow colour. The flavour is mild, sweet and refreshing, making it ideal for salads, summer bowls, decorative plating and fresh snacking. Its generous production and charming shape make it a favourite among gardeners looking for both yield and visual appeal. This variety performs well in open ground or large containers, offering a long harvest period and reliable fruit set throughout the season.

🌱 Sowing information
Sow from February to May in seed trays or small pots. Cover lightly and keep soil warm and evenly moist.
☀️ Light exposure
Requires full sun to develop sweetness, colour and abundant trusses.
💧 Water needs
Water regularly and deeply. Avoid wetting the foliage to reduce disease risk.
🌡️ Germination temperature & time
Germinates in 7–14 days under warm, steady temperatures.
📏 Plant spacing & final size
Transplant seedlings 40–50 cm apart. Indeterminate habit; requires staking or support.

Bullet Technical Data
🌱 Sowing depth: 0.5–1 cm
📅 Sow: February–May
☀️ Light: full sun
🌡️ Germination: 7–14 days
📏 Height: 150–200 cm
🪴 Spacing: 40–50 cm
⏳ Harvest: July–October
🔢 Seeds: approx. 2 g

Tips & Tricks
Remove side shoots to encourage strong vertical growth and better airflow. Feed regularly with a potassium‑rich fertiliser to enhance sweetness and colour.
Harvest frequently to encourage continuous production.

Garden-to-Table Recipe
Yellow Pear Tomato & Basil Couscous (Serves 4)

Ingredients
250 g Yellow Pearshaped tomatoes, halved
200 g couscous
2 tbsp extra‑virgin olive oil
1 garlic clove, finely chopped
Fresh basil leaves
1 tbsp lemon juice
Sea salt and black pepper

Method
Place the couscous in a bowl and cover with boiling water. Let stand for 5 minutes, then fluff with a fork. Warm the olive oil in a pan and gently sauté the garlic. Add the halved tomatoes and cook for 2–3 minutes until just softened. Combine the tomatoes with the couscous, add lemon juice, basil, salt and pepper, and mix gently.
Serve warm or chilled as a light summer dish.