History:
Noted as far back as the 1600s, these bite-sized gems were sometimes called “corn seed” or “yellow fig” tomatoes because they were dried, sugared, and made into preserves. Fresh from the garden, they have a subtle sweet taste and turn deep golden yellow when fully ripe.

Habit:
Vigorous 6-foot indeterminate vines produce a seemingly endless number of 1–1½” pear-shaped yellow fruits in clusters. While vines can sprawl, tall supports yield higher quality fruit.

Culture:

Start seed indoors 4–6 weeks before last frost or sow directly in the garden.
Plant seed 4” apart and cover with ¼” fine soil.
Keep evenly moist until germination (7–14 days).
When seedlings are 4” tall, thin to 18–24” apart.
Fruit develops best flavor when organically fertilized.
Matures in 78 days.