(60 days) F-1 hybrid.
Indeterminate. Delectable little plum-shaped fruits come in clusters everywhere, each truss bearing 6–8 of the 1–2 oz grapes for an astonishing total of 50–80 glossy red fruits per plant. With an engaging sweetness, they make good stewing tomatoes, excellent salad tomatoes, and, despite their juiciness, a tangy sauce with a diverse complex richness and full sweet tomato flavor. Lynn Sagalyn of Philadelphia reports that “Juliet is my favorite tomato for drying. Cut them in half, flip out the seeds and dehydrate…They are like tomato ‘raisins’—chewy and sweet to just eat, put on pizza, or add some red to a winter stir-fry.” Scout Proft of East Dorset, Vt., says, “Entertained by your description, but the plain truth is they are the highest yielding most versatile tomato out there—both for greenhouse and field use in all culinary ways. Period.”
This 1999 AAS winner is firm enough to hold on the vines for up to two weeks and off the vines for several weeks as well Crack resistant, tolerant to EB and LB, and fairly invulnerable to insect or slug damage. In fact, the only damage we’ve seen to this fruit is from gastronomic mice. In the short growing season of 2020 Juliet was Nikos’s only tomato to withstand a late spring frost. In 2021 we received an anonymous phone message regarding Juliet: “Glorify that little sucker! You set it on the counter for two weeks, it just gets sweeter and sweeter and sweeter.”
Resists EB and LB.
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