{"product_id":"semillas-tomate-antiguo-hawaiian-pineapple","title":"Old-Fashioned Tomato Seeds - Hawaiian Pineapple","description":"\u003ch1\u003eCharacterization Descriptors for the \"Hawaiian Pineapple\" Heirloom Tomato\u003c\/h1\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eAn exceptionally large bicolour beefsteak, weighing from 500 g to over a kilogram, with golden flesh marbled with crimson red and a sweet, fruity flavour with very low acidity. It is neither Hawaiian nor pineapple-flavoured, but it is one of the most spectacular varieties when sliced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eHistory and origins\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eFew varieties pack so many misconceptions into so few words as Hawaiian Pineapple. It does not come from Hawaii, it is not shaped like a pineapple, and any resemblance between its flavour and that fruit is debatable, to say the least. The name is purely commercial: Merlin Gleckler, of the well-known family seed company Gleckler’s Seedmen in Ohio, introduced it to the public under that name in the 1950s. Its true origins point to Kentucky or eastern Ohio, the region where many of North America’s large bicolour beefsteaks were developed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eThe confusion does not end there. George Gleckler, Merlin’s son, has suggested that Hawaiian Pineapple may actually be the same variety sold under the names Georgia Streak and Marizol Gold. There is also a documented case of mislabelling: a listing for a supposed “Marianna’s Hawaiian Pineapple” arose from a misreading of the supplier’s name on a seed packet and refers to exactly the same variety. Such mix-ups are commonplace among heritage fruit and vegetable varieties and are part of the identification work undertaken by seed banks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eIts commercial journey continued in the 1970s, when it was grown commercially in southern Indiana, and later with its arrival in Europe, where it became the most widespread member of the “pineapple” tomato family. Today, it lends its name to an entire group of varieties that includes green, dark, heart-shaped and potato-leaved types.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eIts offspring are perhaps its greatest endorsement. Hawaiian Pineapple is one of the parents of Ananas Noire (Black Pineapple), the celebrated dark bicolour variety introduced in 2005 by Belgian horticulturist Pascal Moreau, and of Oxheart Pineapple, a cross with Giant Yellow Oxheart. Its colouring comes from the combination of yellow-based flesh and an uneven distribution of lycopene, which creates the radial red marbling inside the fruit that cannot be reproduced in commercial varieties.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eKey characteristics\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eExceptional size: fruits typically weigh 500–900 g, with some exceeding one kilogram. Bicolour interior: golden flesh with radial red streaks, with a different pattern in every fruit. Very low acidity: a sweet, fruity flavour with a hint of citrus, suitable for those sensitive to acidic flavours. Introduced by Gleckler’s Seedmen in the 1950s; probably originated in Kentucky or eastern Ohio. Parent of Ananas Noire: one of the most celebrated dark bicolour varieties descends from it. Few seeds and plenty of flesh: a single slice covers a plate. Misleading name: neither Hawaiian nor pineapple-shaped; the name was strictly a marketing choice. Late-season variety: 85–95 days from transplanting, with the harvest concentrated in late summer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCultural significance\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eHawaiian Pineapple is a textbook example of how varieties acquire their names through marketing. In the 1950s, when North American seed companies competed for attention in mail-order catalogues, an exotic name was worth more than an authentic place of origin. That marketing decision has endured for seventy years and is now an inseparable part of the variety’s identity, even though it describes none of its traits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eFor those working in conservation, this case is particularly instructive. The likelihood that Hawaiian Pineapple, Georgia Streak and Marizol Gold are the same variety, together with the labelling error that created a fourth, phantom name, illustrates an uncomfortable reality: much of the apparent diversity in catalogues consists of different names for the same genetic material. Distinguishing genuine diversity from diversity in name alone is one of the least visible yet most essential tasks in any variety collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eIts genetic value has been demonstrated through the most demanding test: its offspring. Its role as a parent of Ananas Noire shows that traditional varieties are not museum pieces, but living breeding material from which new varieties continue to emerge. Conserving them means keeping that possibility alive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eTechnical descriptors\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003ePlant descriptors\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCharacteristic — Assessment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eGrowth type: Indeterminate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGrowth habit: Vigorous, upright, with long internodes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlant height: Tall (180–240 cm; may grow taller in a greenhouse)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlant vigour: Very high\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eYoung stem colour: Green\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStem thickness: Thick\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStem pubescence: Present\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeaf type: Regular leaf\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFoliage density: Medium\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeaf colour: Medium green\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeaflet shape: Standard\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLeaflet margin: Toothed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eInflorescence type: Simple; fasciated flowers (megablooms) are common\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruits per truss: 2–4 (often 1–2 for the largest fruits)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eFruit descriptors\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCharacteristic — Assessment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eFruit shape: Flattened (oblate) beefsteak, ribbed and often irregular\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruit weight: Very large (450–900 g; some fruits exceed 1 kg)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruit diameter: Very large (10–15 cm)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUnripe fruit colour: Pale green to whitish, without dark shoulders\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRipe fruit colour: Golden yellow to orange with a pinkish-red blush\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eColour uniformity: Low: bicolour, with variable shading and marbling\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eGreen shoulders: Absent\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eShoulder shape: Flattened, with a broad, deep stem attachment\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRibbing: Pronounced, particularly around the stem end\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNumber of sepals: Usually 6–7\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruit glossiness: Medium to matt\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCalyx scar: Broad and recessed, sometimes corky\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSkin thickness: Thin and delicate\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNumber of locules: Multilocular, with a highly irregular arrangement\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eWall thickness: Very thick (fleshy, with little gel)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlesh firmness: Medium; tender and juicy when fully ripe\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlesh colour: Bicolour: golden orange with radial red streaks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eJuice content: High (higher water content than a paste tomato)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSeed quantity: Few\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcidity: Very low\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFlavour profile: Sweet, fruity and honeyed, with a citrus undertone and tropical notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eAgronomic characteristics\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCharacteristic — Assessment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eDays to flowering: Late (60–70)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDays to harvest: Late (85–95 days from transplanting; up to 100 in cool climates)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eYield per plant: Good (4–6 kg), concentrated towards the end of the growing cycle\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNumber of fruits per plant: Low to medium (8–15, owing to the large fruit size)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHarvest concentration: Distinctly late: second half of the growing season\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOptimum ripening temperature: 20–25 °C; colour development stops above 30 °C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHeat tolerance: Good fruit set in warm conditions; ripening slows in extreme heat\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCold tolerance: Medium to low: ripening is delayed below 13 °C\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSupport requirements: Essential, with very strong support (fruits weighing up to 1 kg)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePruning \/ side-shoot removal: Train to a single stem; pinch out the growing tip after the fourth or fifth truss in cool climates\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRecommended spacing: 60–90 cm between plants\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIrrigation management: Consistent and regular; fluctuations cause cracking and blossom-end rot\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHarvesting: Judge by touch, not colour: the fruit yields slightly to gentle thumb pressure\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePost-harvest storage: Very short (thin skin and tender flesh); best consumed immediately\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eResistance and tolerance\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCharacteristic — Assessment\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eEarly blight (Alternaria solani): Medium to low tolerance\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSeptoria leaf spot (Septoria lycopersici): Susceptible\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAnthracnose (Colletotrichum spp.): Susceptible when ripe\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFusarium wilt (Fusarium oxysporum): No documented genetic resistance\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVerticillium wilt (Verticillium dahliae): No documented genetic resistance\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eLate blight (Phytophthora infestans): Susceptible\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePowdery mildew (Leveillula taurica): Medium tolerance\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTomato mosaic virus (ToMV): No documented genetic resistance\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlossom-end rot (physiological disorder): High susceptibility owing to the large fruit size\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFruit cracking: Susceptible, particularly following rain after a dry spell\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eCatfacing (fruit deformity linked to abnormal flower development): High susceptibility, typical of large beefsteaks\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSunscald: Susceptible (medium-density foliage and exposed fruits)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eNote: As a traditional open-pollinated variety, Hawaiian Pineapple does not carry formally characterised resistance genes, and its large fruit size makes it inherently vulnerable to physiological fruit disorders. These assessments are based on field observations and vary according to climate, soil and growing practices. Under Atlantic climate conditions, its main limitation is not disease but temperature: it is a late-season variety that needs accumulated warmth to ripen fully, making protected cultivation highly advisable north of the Cantabrian Mountains.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eGrowing tips\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eStart seeds early: As a late-season variety, it is best sown 6–8 weeks before transplanting to ensure a harvest before autumn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eProtected cultivation in Atlantic climates: Use a greenhouse or polytunnel to provide the accumulated warmth needed for ripening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003ePinch out the growing tip: Do this after the fourth or fifth truss under cover, or the third outdoors, to direct growth into fruit size and encourage earlier ripening.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eHeavy-duty support: Fruits can exceed one kilogram; support individual trusses with slings or soft ties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eKeep watering consistent: An even water supply is the best prevention against cracking and blossom-end rot.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eHarvest by touch: The fruit never turns fully red; it is ready when it yields slightly to gentle pressure, not before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eRecommended uses\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eRaw, sliced: Its natural use; a single slice covers a plate and reveals the full marbling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eTastings and displays: The contrasting colours revealed when sliced make it the centrepiece of any tomato variety display.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eSalads and sandwiches: Fleshy, with few seeds and no harsh acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eColourful gazpachos and salmorejos: Adds unusual golden tones and natural sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eSauces and soups: Requires longer cooking than a paste tomato because of its higher water content.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eDehydrating: Significantly concentrates its fruity notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eCreative cuisine: Highly valued for its low acidity and striking appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eHome-canning warning: Because of its very low acidity, this variety is not suitable for home water-bath canning without prior acidification. Use a tested tomato-canning recipe from a recognised food-preservation authority, following its specified acidification quantities and processing times; a pH reading alone does not establish a safe canning process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003ewww.simientesinfinitas.com IG @simientes_infinitas\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eOrigin: A North American heirloom variety probably originating in Kentucky or eastern Ohio, commercially introduced under the name Hawaiian Pineapple by Merlin Gleckler (Gleckler’s Seedmen) in the 1950s, with no connection to the Hawaiian Islands. Possibly identical to Georgia Streak and Marizol Gold. Grown commercially in southern Indiana in the 1970s and later introduced to Europe. One of the parents of Ananas Noire (Pascal Moreau, 2005) and Oxheart Pineapple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"_p_14z1t_159\"\u003e\u003cspan\u003eA variety maintained and propagated by Asociación Simientes Infinitas, which conserves a collection of 1,700 heirloom tomato varieties to prevent genetic erosion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Simientes Infinitas","offers":[{"title":"20 seeds","offer_id":58902109028677,"sku":null,"price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0956\/5837\/7541\/files\/Haaiian_Pineapple_Photo1.jpg?v=1786983746","url":"https:\/\/simientesinfinitas.com\/en-eu\/products\/heirloom-tomato-seeds-hawaiian-pineapple","provider":"Simientes Infinitas","version":"1.0","type":"link"}