Campari

Harvesting

Harvest Campari tomatoes when they reach their characteristic deep red color throughout, typically about the size of a golf ball, and yield slightly to gentle finger pressure—a sign the sugars have fully developed. These tomatoes are best picked in the morning after dew dries but before heat peaks, as this timing preserves their exceptional juiciness. Unlike single-harvest varieties, Campari produces prolifically in clusters over the entire season, rewarding continuous picking every two to three days once fruits reach mature color. Avoid waiting for complete softness, as these thin-skinned fruits bruise easily; instead, harvest at the firm-ripe stage and allow final ripening on the counter if needed, ensuring you capture each wave of production before the plant redirects energy to subsequent clusters.

The fruits are smooth, shiny, glossy, and are classified as berries. The size, shape, and color will vary depending on the variety or cultivar. The color of the fruits may be red, yellow, orange, green, purple, or pink. The fruits may contain over 100 yellow to light brown seeds.

Color: Gold/Yellow, Green, Orange, Pink, Purple/Lavender, Red/Burgundy, Variegated. Type: Berry. Length: > 3 inches. Width: > 3 inches.

Garden value: Edible, Showy

Harvest time: Fall, Summer

Edibility: The fruits or berries of the tomato are edible. They may be eaten raw, cooked, dried, or processed. They are a rich source of Vitamin A, Vitamin C, folic acid, and antioxidants. Lycopene is an antioxidant that gives the tomato its rich red color. Many plants will drop fruit when ripe or the fruit will come off easily. Tomatoes will continue to ripen once picked. Store them at room temperature.

Storage & Preservation

Campari tomatoes store best at room temperature away from direct sunlight, typically lasting 5-7 days on the counter. For extended storage, keep them in a cool pantry (50-60°F) where they'll hold for up to two weeks without losing flavor. Avoid refrigeration, which dulls their exceptional sweetness. Store stem-side down in a single layer to prevent bruising.

These tomatoes freeze well for cooking applications—simply core and freeze whole on a tray before transferring to bags, or quarter and freeze in containers. Their high juice content makes them ideal candidates for sauce-making; cook down and simmer for 45 minutes before canning using standard hot-water bath procedures. Drying is also worthwhile given their low acidity; slice thin, salt lightly, and dry at 200°F until leathery.

Because Camparis' thin skin bruises easily during harvest, handle gently and store unwashed until use. The fruit's superb balance of sugars and acids holds longer than most slicing varieties when kept properly cool.