Quick Summary of Serafino
- 🌍 Origin: Sourced from the collection of well-known Russian seed seller Valentina Redko.
- 🌿 Plant Habit: Determinate (bush). It is a low-growing variety, reaching only about 60 cm (2 ft) tall in a greenhouse. Growers note that it does not require pruning (removing suckers), but it absolutely requires staking because the plant gets loaded with fruit. Performs well in both greenhouses and open ground.
- 🍅 Fruit Characteristics: Pink, extremely firm, and perfectly smooth uniform tomatoes. Important discrepancy: While the seed seller claims fruits can reach 300 g (10.5 oz), unpruned plants naturally produce smaller, processing-sized fruits weighing 80-140 g (2.8-5 oz).
- 👅 Culinary Use: Growers classify this as a “technical” or processing variety. Thanks to their perfect size and dense texture, they are exceptional for whole canning, freezing, and making sauces.
- ⏳ Yield & Adaptability: Mid-season and very high-yielding. Some growers suggest it might prefer slightly warmer/southern climates, but it adapts beautifully in its second year when grown from saved seeds.
Serafino. Seeds from Valentina Redko. Low-growing, very productive, grew in the greenhouse (about 60 cm / 2 ft), I didn’t prune it (didn’t remove suckers). Requires tying up. The fruits are pink, very firm, perfectly smooth, excellent for canning, 80-140 g (2.8-5 oz). Mid-season.
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As always, everything you grow is 👍
Sveta, Redko’s description claims 300 g (10.5 oz). I wanted to order it, now I won’t.
ira-s said:
Sveta, Redko’s description claims 300 g (10.5 oz). I wanted to order it, now I won’t.
Naaah, 300 grams — maybe if you aggressively prune it and leave fewer fruits on the bush? To me, the variety seemed like a good technical (processing) one—the fruits are firm and there are a lot of them 🍅. The size is 👍 for canning, as well as for freezing and other processing 📝.
I also planted Serafino from Redko in open ground this season.
The tomato is not bad, for me it was mid-yielding and mid-season. The weight and size were exactly the same as Svetlana’s.
And she positioned it very correctly as a beautiful and tasty technical (processing) variety.
Also, it seemed to me that it would do better in more southern regions. But I’ll try to plant it again – to see how my own saved seeds adapt. Many varieties only reveal their true potential for me in the second year.
