Description
The Pêche Vilmorin Andrieux (often referred to as the Peach Tomato) is a French heirloom classic that dates back to the late 19th century. If you’re looking for a tomato that makes people do a double-take, this is it. It doesn’t just look like a peach; it feels like one too, thanks to a fine, velvety “fuzz” on the skin.
While it is often labeled as a “stuffing” tomato because of its firm walls and hollow-leaning seed cavities, it’s far more versatile than your average supermarket stuffer.
Appearance and Flavour
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Skin: A beautiful dusty-rose to pale red with a matte, peach-like pubescence.
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Texture: The flesh is meaty and firm, holding its shape exceptionally well when sliced or baked.
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Taste: Mild, sweet, and low in acid. It’s a “gentle” tomato flavour rather than a sharp, tangy one.
Growing Tips for the UK
Growing tomatoes in the UK can be a bit of a gamble with the weather, but the Pêche Vilmorin Andrieux is relatively hardy.
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The Greenhouse Advantage: While these can grow outdoors in a sheltered, south-facing spot in the Southern UK, they truly thrive under glass. A greenhouse or polytunnel protects that delicate “peach” skin from heavy rain, which can lead to splitting or marks.
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Support: This is an indeterminate (cordon) variety. It will keep growing upwards, so you’ll need a sturdy stake or string system. Pinch out the side shoots to keep the energy focused on the main stem.
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Feeding: Once the first “truss” (cluster of flowers) sets fruit, feed weekly with a high-potassium tomato fertilizer to encourage a heavy crop.
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Ventilation: Because of the slightly fuzzy skin, they can hold onto moisture more than smooth varieties. Ensure good airflow in your greenhouse to prevent grey mould (Botrytis).
Kitchen & Usage Tips
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The Perfect Stuffer: Its firm structure makes it ideal for Tomates Farcies (stuffed tomatoes). Hollow out the center and stuff with herb-heavy sausage meat, risotto, or quinoa and feta, then bake.
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Fresh Salads: The unique texture is a great conversation starter. Slice them into wedges to show off the contrast between the fuzzy skin and the meaty interior.
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Storage: Thanks to its firmer skin and lower juice content, this variety tends to have a slightly better shelf life on the counter than soft salad tomatoes.
Pro Tip: Don’t be tempted to polish the “fuzz” off before serving! The velvet texture is the signature trait of this heirloom and is completely edible.
