Review of Sungold.

by Sally on March 25, 2009

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Sungold Tomatoes

Sungold Tomatoes

 Next in my series on tomato seeds varieties is Sungold.
Sungold was Joint 2nd Favourite Tomato along with Shirley.  Of the 23 seed sites I searched it could be bought from 12.

This is what the seed suppliers had to say:

To eat, Sungold is:

  • High sugar content, very high sugar content, one of the sweetest you can grow, extra sweet, delicious
  • Small, 13g fruit, cherry type
  • Orange, golden orange, rich orange, golden,bright orange
  • Thin skinned

To Grow, Sungold is:

  • Cordon Interderminate
  • Glasshouse or outdoors
  • Extremely productive, early summer to late autumn, heavy cropper
  • Resistant to TMV and FUs
  • Long heavy trusses, heavily laden,large cascading trusses
  • Vigorous habit 
  • Height 250cm, Spread 60cm

To buy Sungold:

Available packet size tended to be between 10 and 30 seeds.  Average seed priced worked out at 16 pence per seed.  But again with variations.  For example you can buy 10 seeds from one supplier for £2.95 and 30 seeds from another for the same price.

Is Sungold one of your summer favourites?
True gold?

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Sowing Tomato Seeds. What You'll Need. | Tomato Lover
April 17, 2009 at 10:20 am

{ 2 comments… read them below or add one }

Ed Medley October 25, 2010 at 6:31 pm

I love those little rascals – best tomato ever. But I am interested in determining the sugar content. Everybody says “very high sugar content”, but I want to know what that means. How many grams (or milligrams) of sugar are we eating in a 13 gram Sungold tomato?

Sally October 26, 2010 at 8:42 am

Lovely to hear from another Sungold fan. I love mentioning it to other tomato growers – cos either they already know it and its equal enthusiasm all round – or it’s new to them – which provides the perfect opportunity to spread the word ! I don’t think I’ve yet to meet anyone who’s grown it and hasn’t liked it – although maybe I just ‘blanked’ the experience !
As for your question on sugars – I have no idea ! I need to go back and look at the Brix scale and when the sugars and acids turn from one type to another ! I am sure there is a calculation to be done but it might need someone a little more mathmatically minded than me to do it !

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