Jaune Flammée

Jaune Flammée translates to "yellow flame," a nod to the small, two- to four-ounce apricot-orange fruits that hang in tight clusters on sturdy, productive plants; fruit average 57-85 g and about 4-5 cm across, golfball-sized trusses borne on notably vigorous vines. The skin is yellow-orange, giving way inside to red-mottled, near-red flesh — an unusual combination said to make it one of the only heirlooms with orange skin and a red-toned interior — held in two large locules that keep the fruit notably juicy. Walls are thick and meaty despite the juiciness, and tasters describe the flavor as complex for a golden tomato: rich, tangy, and sweet-tart, with a citrus-like brightness one grower called explosive and intense, while Dr. Carolyn Male praised its "very big taste" as flavor that "literally bursts in your mouth."

Jaune Flammée is valued fresh in salads, where its flavor holds up well against dressings, and it is also noted for making a notably zingy dried tomato.

Jaune Flammée was developed by Norbert Parreira (also recorded as Perreira) in Helliner, France, reportedly in the 1980s, and reached American gardeners as an heirloom introduced commercially by Tomato Growers Supply in 1997.