1999 AAS Edible - Vegetable Winner
Tomato Juliet F1
The one-ounce tomatoes are produced in clusters like grapes on the long vigorous indeterminate vines. The fruit shape is unusual, an elongated cherry type, easy to hold for cutting. The sweet flavor is welcome with glossy red skin. The improved quality is the crack resistance. Juliet tomatoes do not crack, waiting for your harvest. Grow several vines this summer or fall.
Plant Description
Genus:
Lycopersicon
Species:
esculentum
Common Name:
Cherry tomato
Plant Habit:
Vining
Plant Height:
5-6 feet
Plant Spread:
21-22 inches
Fruit Color (Harvest):
Glossy deep red
Fruit Shape:
Oblong cherry tomatoes produced in clusters like grapes
Fruit Weight:
1 ounce
Fruit Size:
1.25 inches by 0.75 inches
Fruit Flavor Description:
Sweet
Foliage Color:
Green
Breeder:
Known-You Seed
Close Market Comparison:
: Sweet Chelsea
Planting & Care
Garden Spacing:
20-24 inches
Days To Harvest (Sowing Seed):
80-85
Days To Harvest (Transplant):
60-70
Duration Type:
Annual
Light Needs:
Full sun
Water Needs:
Normal
Season Type:
Warm season
Staking Required:
Yes
How to Grow:
Avid gardeners can grow Juliet from seed started indoors.
Reviews
Tara –
I grew this tomato for the first time this year and I was so impressed. It yielded so many tomatoes. More than I could use from just one plant. It grew out of my 6 foot tall cages I built and started growing over the fence, so don’t feel bad pruning the suckers. I thought it was a great size and made it very versatile. It was great in pasta, chili, salads, tomato soup, and pico de gallo. I’m planning to grow it again.
Donna Martz –
One of our favorite tomatoes, we have been growing it for years. It is a huge producer and very indeterminate; it never stops growing and setting tresses of little tomatoes. You need a trellis at least 6′ tall unless you want to top it. Juliet is unbothered by cool weather, or anything else in our zone 8b Seattle climate. And the tomatoes can store for months.
Pamela Keene –
Juliet was a nice surprise and a good addition to our dozen or so types of tomatoes we planted this year. In addition patiently peeling them to can when they were rapidly producing, we also dehydrated them to use in pasta salads, regular salads and as edible garnishes. After drying — we use a countertop dehydrator — we put them in small baggies and freeze them. No need to add olive oil or other spices.