Tomato Thai Pink Egg

A delicious grape tomato from Thailand. Produces very large quantities
of brilliant, jade-pink and deliciously sweet fruits to 40mm. Disease and
cracking resistant variety even in areas of heavy rain, and particularly
suited to hot humid climates.
SALADS – SANDWICHES – CURRIES

CAN BE USED IN:

SOWING DIRECTIONS

When
Early Spring to Summer – all year round in tropical areas.
Where
In pots or trays of seed-raising mix in a sunny but sheltered position.
How Sow
Sow seed 5mm (¼in) deep, firm down gently and keep moist. Seedlings appear 7-14 days.
Care
Transfer to final growing position when sturdy enough, spacing plants 50cm (20in) apart. Pinch out side shoots and fertilise regularly once first trusses have set. Bush habit to 1.5m - staking recommended.
Harvest
As you need.
Sow:
-Spring
-Summer
Harvest:
As you need.
Soil type:
-well drained

Availability: In stock

$4.35

Thai Beef Salad

Ingredients

- Olive oil spray
- 500g rump steak, fat trimmed
- 60g of Salad Mix
- 1 bunch mint, leaves picked
- 1 bunch coriander, leaves picked
- 1 carrot, shredded
- 1/2 small red onion, thinly sliced
- 200g Tomato Thai Pink Egg sliced

Instructions

 
  1. Heat a large, heavy-based non-stick frying pan or chargrill pan over medium-high heat. Lightly spray beef with oil and cook for 1-2 mins each side for medium or until cooked to your liking. Transfer to a plate to rest and cool slightly, then thinly slice.

  2. Toss the beef, lettuce, mint, coriander, carrot, onion, tomato and a thai dressing in a bowl to combine.