Kewalo Tomato

$2.00

  • Fruits approx. 6-8oz
  • Matures in 75-80 days
  • Tolerant to bacterial wilt
  •  Resistant root knot nematode, fusarium wilt

Item Details

Kewalo is a determinate tomato plant with uniform ripening that matures in 75-80 days. Red round fruits are 6 to 8 ounces and sweet. Kewalo was bred to be resistant to fusarium wilt, gray leaf spot, one strain of spotted wilt virus, and root knot nematode. It is considered the only open-pollinated variety that can boast of these traits. The Kewalo is a good choice for hot and humid climates

History of the Plant

This uniform ripening determinate variety bred at University of Hawaii by tomato breeder Dr. Jim Gilbert was named after one of his favorite fishing spots, Kewalo Basin. It is not known if he was also aware of the Native Hawaiian meaning of the place named Kewalo, located on the southern shore of Oahu and translated as the “place of wailing.” Kewalo was the place where the Kauwa, a very low class of servants, were drowned by holding their heads under water. Kewalo was also the nesting-ground of the owl who was the cause of a battle between the owls and the King Kakuhihewa. The owls from Kauai to Hawaii gathered together and defeated the forces of the King.

HVO Seeds Package

HVO packages our seeds in custom-made foil packets to keep moisture out and extend the seed life. Some of our Foil Packets have a zip-lock seal to maintain freshness. We also insert a silica gel anti-moisture packet in each foil packet.

Growing Media

01

Preparing the soil

Tomato plants grow best in well drained, moderately acidic to neutral soil (pH 6.0 to 6.8 is optimum) with a good level of soil organic matter.

Soil with pH below 5.5 requires application of agricultural lime to increase the pH to a level more favorable for plant growth. Soil in high-rainfall areas often
requires lime to increase the calcium supply. For tomato, adequate available soil calcium is needed to prevent blossom end rot, which is a large black spot that forms on the bottom of tomato fruits in calcium-deficient soils, or when drought stress limits calcium translocation
within the plant.
Low levels of available soil phosphorus limit plant growth in many of Hawaii’s soils. Both lime and phosphate fertilizer must be mixed thoroughly into the surface 6–8 inches of the soil before planting.

02

Fertilizer application to the bearing crop

When the plants begin to flower, apply the second dose of general fertilizer, in the case of determinate types, or begin the smaller biweekly applications to indeterminate types. Divide the amount of fertilizer being applied according to the number of plants in a 100 sq ft garden area, and apply it 6–8 inches from the base of each plant. Some gardeners spread the fertilizer on the soil surface, but others believe it is best to use a trowel to incorporate it 2–4 inches into the soil in one or two spots, using care to minimize damage to the plant root system. Irrigate after the application. Water-soluble fertilizers containing micronutrients may also be used for postplanting applications.

Care

01

Irrigation

Before fruit set, irrigate two to three times a week during periods of little or no rainfall. After fruit set, three to four irrigations per week with heavy soaking may be necessary for most soils and localities, depending on rainfall; container-grown plants should be irrigated daily after fruit set. To minimize leaf disease, avoid wetting the plant when applying water. If possible, irrigate only the soil using furrows, drip lines, or soaker hoses. If using overhead (sprinkler) irrigation, do it in the morning so the plants dry quickly as the day warms. Insufficient soil moisture or poor water uptake due to root damage or disease may produce fruits with blossom end rot.

02

Disease management

Tomato plants are susceptible to diseases caused by bacteria, fungi, viruses, and nematodes. Problems can be minimized by using varieties resistant to or tolerant of the diseases. Fungal and bacterial leaf spots and blights are common during warm, wet weather. If possible, irrigate only the soil and avoid wetting the leaves. Incorporating manure or compost into the soil will help increase the soil microbial activity to suppress nematodes

03

Harvest

At the earliest, tomato fruits can be harvested when the bottom shows some pink. Fruits picked three-quarters to fully ripe will taste better than those picked earlier. Most varieties mature in 60–80 days. On average, one or two harvests per week will be necessary. Fruits should be harvested more frequently if cracking or splitting is a problem; this can occur during periods of heavy rainfall.

Nutrients

01

NUTRITIONAL

They are also a great source of vitamin C, potassium, folate, and vitamin K.

Carbs comprise 4% of raw tomatoes, which amounts to fewer than 5 grams of carbs for a medium specimen (123 grams).

Tomatoes are a good source of fiber, providing about 1.5 grams per average-sized tomato.

Most of the fibers (87%) in tomatoes are insoluble, in the form of hemicellulose, cellulose, and lignin.

02

MEDICINAL

Observational studies have noted links between tomatoes — and tomato products — and fewer incidences of prostate, lung, and stomach cancers.

Tomatoes are considered beneficial for skin health.

Increasing evidence from clinical trials suggests that supplementing with lycopene may help lower LDL (bad) cholesterol.

Amazing Recipes of Kewalo Tomato (Coming Soon)

Greenhouse to Your House
4.4/5

Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto perfect for the depths of winter.

4.5/5

Making risotto doesn’t have to involve hours of stirring over the stove, as this easy tomato recipe proves.

4.5/5

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper.

4.5/5

This fresh and tasty salsa is perfect as a summery dip.

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