A historic variety native to Spain and later carried by settlers to Morocco and Algeria, where it became a beloved regional favorite. This large, round beefsteak type produces fruits ranging from 300 to 900 grams (up to 2 lbs)—smooth, glossy, and bright red, with gentle ribbing at the shoulders and a classic heirloom shape.
The flesh is thick, soft, and nearly seedless, offering an exceptionally sweet and silky flavor with no harsh acidity. Ideal for tartars, carpaccios, or fresh tomato plates, it’s a favorite among chefs for its balanced taste and beautiful texture.
The sturdy, indeterminate plants have large, regular foliage and thrive in warm climates, producing abundantly in the second half of the season with excellent heat tolerance.
