YELLOW DATTERINO TOMATO

The yellow datterino is now considered a celebrity in the large tomato family. Very sweet, rich in antioxidants and delicious even without seasoning: the reason for the fame of this extraordinary fruit of the earth is certainly no mystery. Although in the beginning all tomatoes were of this colour, as even the name "golden apple" recalls, in fact today the yellow varieties are considered a rarity, a gourmet specialty, to be used not in everyday life but in author's recipes or in dishes designed ad hoc.

Precisely because, compared to the classic tomato, it has no acidity, it is widely used in recipes based on fish and seafood. An example? The sea bream fillet with yellow datterini cream, or the yellow datterini cream with raw fish. A delight is yellow cherry tomato gazpacho, quick and easy to prepare. It is obtained by blending the yellow datterini tomatoes together with half a red onion, a cucumber, a bunch of green basil, oil and red datterini tomatoes until a thick cream is obtained. Everything should then be served with a few slices of bread.

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The tomato is rich in fibre, but also in a large quantity of water: in addition to this, there is also a small quantity of proteins, fats and carbohydrates which allow for a varied diet. Of course, yellow tomatoes, just like red ones, also contain various mineral salts: we are talking about calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese and selection. All these elements are very important for our body and also allow some functions to carry out correctly. The yellow tomato, however, also contains some vitamins: we are talking about vitamin C, but also those of group B such as B1, B2, B3, B5 and B6. If you are curious to taste this type of cherry tomatoes, we suggest you do it raw, so that you can fully enjoy all its properties.