Jump to: Growing indoors vs outdoors
Growers’ Notes and Photos (USDA Zones 3-8 Experience)
Ei von Phuket (Thailand). I bought this variety because I was tempted by this description:
Indeterminate. Super rare! Oval chameleon fruits start green, then turn white, pale pink, and finally a gorgeous pink when fully ripe. Very tasty, up to 0.9 oz (25 g). The vine looks absolutely stunning loaded with tomatoes at different stages of ripeness. A truly mesmerizing sight!
My take: I pruned it to 2 stems, but you could easily do 3 or 4. In the greenhouse, the color was really unusual, a nice range of pink shades. Firm, tasty little things. They finish ripening perfectly off the vine and kept well into November.
Edited November 3, 2015 by ZhavoronoK
You can actually train this into a nice mid-sized plant in a large container. Just let a few suckers grow and put it somewhere front and center to show it off, and more importantly, to snack on them before they sit too long. If you let them get overripe on the vine, the texture gets mealy and starchy like a potato.
Katya, you better save plenty of seeds so you can supply the rest of us with them… 😉
I grew Pink Thai Egg back in 2014 and it looks super similar (maybe they’re the exact same thing 😊). What I really loved was the look, the little tomatoes are pale pink even when they’re just tiny nubs. Huge yielder, mid-late season. The fruits are really firm, honestly better suited for canning jars and long-term storage.
I grew Pink Thai Egg back in 2014 and it looks super similar (maybe they’re the exact same thing 😊)
Tatiana’s TOMATObase says the exact same thing about Ei von Phuket (Egg from Phuket), that it’s very similar to Thai Pink or Thai Pink Egg.
One came from Germany, the other straight from Thailand.
Katya, what a gorgeous stunner! 👏
Grew it outdoors. Absolutely gorgeous variety, but the flavor is pretty mediocre..
Got my seeds from Kulik. Grew it outdoors in the dirt. It’s a beautiful one and I really liked them for canning. As for fresh eating, my daughter likes the flavor 🙂
Growing indoors vs outdoors
Grew this one both in the greenhouse and outdoors. In the greenhouse it shot up to 6.5 ft (2 m), plus another 3 feet (1 m) growing right under the roof. Absolute beauty: completely loaded with pink trusses. 🤯 Firm, sweet, but they do get mealy and starchy if you let them get overripe. Back in May, while I was snapping off suckers, I felt bad for one sturdy little shoot and stuck it in some water. A week later it had solid roots and went straight into the outdoor garden with no cover. It pumped out beautiful tomatoes and heavy yields right up until mid-September. Storing really well so far.
Gotta admit, the flavor on these cherries isn’t anything to write home about, but they’ll do fine for canning. When it comes to the little guys, I’m sticking with Barry’s Crazy Cherry now, way better flavor than Phuket))
Full Summary: Plant, Yield, Taste and Storage
- 🌿 Plant: Indeterminate, mid-late season. Vines are vigorous, reaching over 9.5 ft (3 m) in a greenhouse setting. Produces oval, 0.9 oz (25 g) cherry tomatoes that ripen from green to white, pale pink, and finally a vibrant pink. Several growers note it can also be successfully grown in containers.
- 📈 Yield: Exceptionally high. Growers report it being “completely loaded with pink trusses” both outdoors and indoors.
- 👅 Taste: Divisive. While some find it sweet and tasty, others like cat2008 and Igor Pechurin consider the fresh flavor mediocre compared to other cherries like Barry’s Crazy Cherry. It becomes mealy and starchy if left on the vine too long.
- 📦 Storage: Excellent. Multiple users praised its firm texture, noting it keeps well into November and is perfectly suited for canning and pickling.
- 🌎 Who Reviewed It: 9 growers participated in this thread, spanning USDA Zones 3 through 8.
