Ei Von Phuket tomato is a cherry-sized Thai heirloom with an extraordinary color journey that unfolds as you wait. Starting green, the fruits shift to a creamy-white stage ideal for Thai curries and stir-fries, then deepen to a soft pink if allowed to fully ripen. These compact plants reach 60 to 72 inches tall and produce abundantly, reaching harvestable fruit in just 70 days. What makes this variety truly special is its dual nature: the mature fruits have a drier flesh that makes them outstanding for cooking and drying, while remaining delicious eaten fresh at any stage of ripeness.
Full Sun
Moderate
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72in H x 24in W
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High
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From the island of Phuket comes a tomato that refuses to choose between fresh and cooked. The fruits transition from green to creamy-white to pink, offering Thai cooks multiple harvest moments suited to different preparations. The dry flesh concentration that makes these fruits excellent for drying and cooking doesn't diminish fresh eating pleasure, and the plants reward you with exceptional yields. Good disease resistance and a manageable 60 to 72-inch height mean you get prolific production without wrestling with towering vines.
This tomato shines in Thai curries and stir-fries, where its creamy-white fruits add distinctive flavor and texture to cooked dishes. The drier flesh makes it exceptional for drying and preserving, either for storage or for concentrating flavors in cooked applications. Fresh eating is equally rewarding, particularly for those who enjoy tomatoes at different ripeness stages rather than waiting for full maturity. Its versatility means a single planting yields fruit suited to multiple cooking methods and eating occasions.
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Start seeds indoors 6 to 8 weeks before your last spring frost date. Provide warm soil (70 to 80 degrees Fahrenheit) and bright light. Transplant seedlings into larger containers as they develop their first true leaves.
Harden off seedlings by gradually exposing them to outdoor conditions over 7 to 10 days before transplanting. Move them to the garden after all frost danger has passed and soil has warmed to at least 60 degrees Fahrenheit. Space plants 24 inches apart in rows spaced 36 inches apart.
Begin harvesting 70 days after transplanting. Pick fruits at the creamy-white stage if you're using them for Thai curries and stir-fries; at this point they're fully flavorful and ideal for cooking. Allow fruits to fully ripen to pink if you prefer fresh eating or wish to dry them. The drier flesh means fruits can be harvested slightly firmer than typical tomato varieties without sacrificing quality.
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“This cultivar originates from Phuket, Thailand, where it has been grown and refined by local gardeners who valued its productivity and its unique ability to shine in both fresh and cooked applications. The variety made its way to Western seed catalogs through Hudson Valley Seed and similar heritage preservationists who recognized its potential for home gardeners seeking authentic, high-yielding plants with cultural culinary roots.”