Intuition F1(Intuiciya) Tomato Review

The plant is a powerful indet. It was the very first to bloom and set fruit. As you’d expect from an indeterminate hybrid, the first truss appeared above the 8th-9th leaf, and the rest followed every 1-2 leaves. Even in the cold summer of 2012, it set fruit from every single blossom. It took 120 days from sprouting to the first ripe tomato.

There are 8-10 tomatoes per truss. They are round, red, weigh 3.5-5.3 oz (100-150 g), and don’t crack at all. The taste is your average hybrid flavor (though better than grocery store ones). There is one catch, though: probably because several trusses are swelling up at the same time, the ripening process is slow and drawn out.

What a beauty! And here I am hoarding my packet of Intuition (also from Gavrish) 😛, scared to plant them in case they turn out to be off-types. They’re probably expired by now… Oops, guess I better go update my planting list for the season! 😂

The sheer number of fruits on those trusses is impressive. How’s the flavor on Intuition?

I plant 2 bushes of Intuition every year. Taste is just regular tomato. I use them for canning. I run them to 1 stem, or 2 if I miss a sucker. Excellent yield.

I plant Intuition every year too. It’s a high-yielding hybrid, the fruits have no tartness, and for a hybrid, the flavor is actually quite decent. They are great for transport, storage, and pickling.

I’ll show off my Intuition here too. Last year it definitely won the “Picture Perfect” award in my garden. The flavor wasn’t bad either, the main trick with this hybrid is to let it hang on the vine for a while. If you do that, the flavor gets much better and it loses that excessive “firmness.”

Plant it every year and will plant it again this year. Excellent tomatoes for canning in jars, highly productive, disease-free, and it’s always the very last one still ripening on the vine.

I read that some people are growing an F2 generation of Intuition from saved seeds. Has anyone on the forum actually tried this?

I grew Intuition in a hoop house in 2014. The 2 bushes grew to 10 feet (3 m) tall (more than half my varieties broke that height limit this summer). Almost every single blossom set fruit. I actually had to pinch off the topmost ones in September myself because they wouldn’t have had time to ripen.

Each bush gave me 12 trusses and 96 tomatoes total. They are round, red, weigh 2.5-2.8 oz (70-80 g), and didn’t crack. Very good taste. Ripening is spread out over time. This variety became a favorite, and I’m planting 4 bushes in 2015.

Grew Intuition for the first time. Very heavy yielder. Just like everyone here says, it sets fruit without skipping a beat. The fruiting window is very long; there are still tons of tomatoes on the vine right now, and it would keep setting more if I didn’t prune it back to stop it.

To be honest, the flavor is completely “meh” for me. Tastes like a grocery store tomato. Granted, our summer this year wasn’t great. Though it did finally warm up right when the tomatoes were ripening. I’m still going to grow it next year just for the sheer yield and how pretty the plant looks. 🙂

But I had a weird phenomenon with it. This isn’t the first tomato I’ve cut into where the seeds had sprouted inside. Not just germinated, but fully sprouted into little green seedlings with cotyledon leaves! And the tomatoes didn’t look overripe or soft from the outside. I wonder if they’re still safe to eat? I went to make a salad at work out of two Intuitions, and both were full of sprouts. I ended up not eating them.

Ladies, this happens with firm-fleshed varieties sometimes. I kept some tomatoes sitting on the counter to save seeds from (Vovchik Slivki, Yantarniy Kubok), and they just kept sitting there looking brand new. Finally, in early November, I lost my patience, sliced them open, and found huge sprouts inside. I barely managed to scrounge up 2 good seeds. Lesson learned: you need to cut them for seeds earlier, in September.

Nothing bad happened, I just picked the sprouts out and threw the rest in a salad. I even planted a few of the sprouts, but thank god they didn’t survive, they just died off… otherwise I would’ve just given myself more work to do!

I grew Intuition this season too. It set fruit perfectly, no dropped blossoms all the way to the top, I even had to top the plants off myself. The tomatoes are incredibly uniform, almost identical to each other. Great for pickling, but not for fresh eating.

I planted a couple of bushes that almost died from frost damage outside in the dirt. They still managed to set five trusses across two stems, though the fruits were slightly smaller than the ones in the hoop house. Highly resistant to Late Blight.

Di: Intuition is strictly for canning. Good for whole-fruit canning. Extremely firm, even when overripe. Heavy yielder.

I grew Intuition for two years in a plastic hoop house. The hybrid is a crazy heavy yielder, but it is absolutely inedible for fresh eating. I’m going to use what is basically a swear word here – it’s too transportable. 😉

Other than that, it’s great, no complaints.

Zulfiya: I read that some people are growing an F2 generation of Intuition from saved seeds. Has anyone on the forum actually tried this?

Turns out, the F2 generation grown from saved Intuition seeds is still a heavy yielder.

Di: You just have to accept it – it’s rarely edible fresh, but it works for canning.

I have to disagree with you! I picked my last fruits very recently, right before the hard freezes hit. Right now, they taste better than a lot of other counter-ripened tomatoes. They don’t rot, they sit there looking like they were just picked.

In the middle of summer, yeah, you probably wouldn’t chop it into a salad, but right now it’s totally fine. I didn’t weigh them, but visually it looked like over a bucket per plant. I started pruning to 2 stems, but lost track at some point, and by the end of the season, there were four or five. Roughly 30 trusses with 5-6 fruits each. Weights were 2.8-3.5 oz (80-100 g).

The bush is massive; if the frosts hadn’t hit, it would’ve kept producing for another month or month and a half. A total workhorse. Absolutely perfect for canning! Oh, and it looks beautiful if you slice it into rounds and freeze it – it sparkles and doesn’t turn to mush when thawed.

I’ve been planting Intuition for 2 years, mostly for processing into lecho and whole canning in jars (I use the overripe ones so they are a bit softer). The flavor in the summer isn’t great, but this year, in the fall, it really surprised me.

We had a very long, drawn-out fall with no frosts for a long time. Intuition really showed off, kept setting fruit right to the end. I picked the last red and breaker tomatoes sometime in November.

The tomatoes didn’t crack from the day/night temperature swings, and the taaaste… mmm… juicy, sweet, and not hard at all 😋 I think the long fall with the temperature drops really changed the flavor profile, plus I barely watered them in the fall.

Another big plus is that it doesn’t get Leaf Mold, or really any disease for that matter. Everything else had died off by November. The counter-ripened tomatoes are still sitting here, no sprouts inside.

Great for a late harvest, and the flavor actually gets better towards the fall.

yardacha: I’ll agree that it didn’t impress anyone with its flavor. But it’s disease-resistant, clustered with 6 to 8 maters, and while the fruits are a bit small, they store forever. Perfect for processing.

Just pricked out my Intuition seedlings today. Samara and Tolstoy are very similar to it. I actually like the taste of Samara a bit better. Couldn’t find seeds for it last year, but I’m definitely planting 2 of them this year.