Indigo Rose catches the eye with its dark purple, almost black skin. It takes on this color in areas exposed to the sun—thanks to anthocyanins. The shaded parts of the fruit remain lighter in color. The fruits are small, cocktail-sized, and reach up to about 60 g.
The variety was developed in the Oregon State University breeding program led by Jim Myers and was available in seed catalogs in 2012. It was selected from crosses using wild tomato material; breeders used cross-pollination and selection, without genetic engineering.
The most important tip for harvesting: a dark skin alone does not indicate ripeness. Wait until the shaded part of the fruit changes color from green to red and the fruit softens slightly. This allows the flavor to fully develop. The ripe flesh is red. The first fruits ripen approximately 75 days after transplanting; the timing depends on seasonal conditions.
