The cuore di bue (Italian, also: cuor'di bue, French: c"Âœur de b"Âœuf, German: Ox heart tomato, English: Bulls Heart or Giant Ox Heart tomato) is a wide-spread, but meat tomato sort, which brings heavy, acted relatively little in the German area, strongly serrated, very fleshy, usually light red fruits out up to 500 g. There are also more darkly red, pink and yellow fruit forms, all is together the often folded shapeless shape, which actually resembles not only in the appearance, but also in volumes and weight heart of an ox and thus the most usual designation of the sort in several languages inspired.

The first well-known mention decreases/goes back to a Hungarian breed form, which was brought 1901 to America. Main cultivation countries are today the USA, Hungary, Poland, Russia, France and Italy. In Italy and the cuore di bue is particularly cultivated in the area by Albenga in Ligurien in large cultures. The two most well-known and usually-produced variants are cuor'di the Levante and cuor'di the Ponente, both by one century for a long time breed selection were coined/shaped.

The fruits of the sort are largely, shapelessly and relatively juice-poor, with several chambers, which contain only few seeds. Cuore the bue are harvested for the trade usually still green and accept then rapidly the respective color. At the point of full ripe about one week after harvest is the meat of the Cuor di Bue with red colouring still firmly and fully, the bowl however softly and very pressure-sensitive. The taste is still with the harvest, becomes however sweeter with the Nachreife and changes themselves to a singularly full and characteristic flavour. Fullripe fruits should soon verzehrt to become, since they are no longer for a long time durable thereafter. Those, compared to other sorts, short durability and the sensitivity of the fruits for transport damages are the principal reasons for it that the cuore di bue in the German trade is to be found rather rare, are geschmacklich them one of the best tomato sorts. In Italy she is eaten preferentially roughly and still easily green, since in this ripe stage the relationship is optimal acid to sugar for the taste. For a original-faithful insalata caprese with and Basilikum for example hardly a tomato sort is suitable better than the ox heart tomato, it can however just as well in sauces use find.

Related links

• ortofrutticola.it side over the cuore di bue (Italian)

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