Tomatoes come in a rainbow of colors – from the classic red, to green, yellow, orange, purple, black, and even white. While we often assume red tomatoes are the tastiest, some swear by heirloom varieties in different hues. So is there actually a difference in flavor between colored tomatoes? Or is it all in our heads?
The science behind tomato colors
The key reason for tomato color differences comes down to genetics. Red tomatoes get their vivid color from lycopene, a carotenoid pigment and antioxidant. Lycopene is fat soluble, so it gets locked into the cell walls when tomatoes are picked from the vine. Over time, enzymes break cell walls down and lycopene becomes free and available, increasing the red color.
Other pigments influence tomato color too. Beta-carotene causes orange and yellow tones, while anthocyanins create purples and blacks. Chlorophyll gives unripe tomatoes their green color. The genetics of each tomato variety determine which pigments are present and in what proportions, creating the rainbow of tomato shades.
While the pigments influence color, every tomato actually contains a mix. Red tomatoes have some beta-carotene giving orange undertones, while purple tomatoes still contain some lycopene giving red hues when sliced. So tomato colors exist on a spectrum, not as discrete categories.
How do tomato colors impact flavor?
If all tomatoes contain a mix of pigments, does that mean all colors taste the same? Not quite. Each pigment does subtly impact flavor.
Lycopene – Found in high amounts in red tomatoes. Provides sweetness.
Beta-carotene – Found in orange/yellow tomatoes. Provides fruity flavors.
Anthocyanins – Found in purple/black tomatoes. Provides earthy, floral flavors.
Additionally, tomatoes contain a mix of sugars, acids, and other compounds that influence taste and vary between varieties. So while a purple tomato won’t taste radically different from a red, experienced tasters may detect subtle flavor differences.
A comparison of tomato colors and flavors
| Color | Example varieties | Flavor profile |
|---|---|---|
| Red | Beefsteak, cherry, roma | Savory, sweet, rich, acidic |
| Orange/Yellow | Jubilee, lemon boy, pineapple | Sweet, tropical, fruity |
| Green | Green zebra, evergreen, aunt ruby’s green | Grassy, vegetal, tart |
| Purple/Black | Black cherry, black prince, cherokee purple | Earthy, floral, complex |
As seen, red tomatoes tend to be the sweetest and most universally crowd-pleasing. Orange and yellow varieties have fruity undertones, while greens are more vegetal and tart. Purples and blacks have the most unique, complex flavor profiles.
How growing conditions affect tomato flavor
While the variety certainly influences tomato taste, growing conditions play a huge role too. Important factors include:
- Soil quality – Nutrient-rich soil produces better tasting tomatoes.
- Temperature – Warm days and cool nights bring out the best flavor.
- Sunlight – Full sun exposure means more sugars develop.
- Water – Consistent moisture prevents bitterness.
- Ripeness – Allowing tomatoes to fully ripen on the vine provides the best taste.
The same tomato variety could taste bland and watery or rich and complex based on where and how it’s grown. So a homegrown red tomato may taste better than a store-bought purple due to superior growing conditions.
Do specific colored tomatoes pair better with certain foods?
It’s fun to play around with tomato and food pairings based on color:
- Red – Pairs well with mozzarella, basil, olive oil, and balsamic. The traditional Caprese salad combination.
- Yellow/Orange – Pairs well with tropical fruits, citrus flavors, coconut milk, and peppers.
- Green – Pairs well with garlic, herbs like parsley/cilantro, zucchini, and lemon. Makes great salsa verde.
- Purple/Black – Pairs well with mushrooms, eggplant, peppery greens, blue cheese, and walnuts. Earthy flavor affinity.
Of course, you can mix and match any colored tomatoes. But keeping complementary flavors in mind can lead to more harmonious pairings.
Conclusion
While all tomatoes have their own unique mix of pigments, sugars, and acids, different colors do tend to have subtle differences in taste:
- Reds tend to be rich, sweet, and crowd-pleasing
- Oranges/Yellows are fruity and tropical
- Greens are vegetal and tart
- Purples/Blacks are the most complex and earthy
However, growing conditions significantly impact flavor as well. The same variety could taste bland or amazing based on soil, sunlight, temperature, water, and ripeness. And creative pairings based on colors can make meals more fun and harmonious.
The next time you hit the farmer’s market or grocery store produce aisle, grab an assortment of colored tomatoes. Slice them up plain or incorporate them into favorite dishes. You may just notice some subtle but intriguing differences between red, orange, yellow, green, and purple tomato flavors.