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One of the most dependable producers in the history of tomatoes comes Cuautli Salubong, a name derived from the languages of the cultures which developed the parent lines to this spectacular tomato. Being named after the eagle (Cuautli is eagle in Nahuatl language) which flies high on the thermals of the desert air, this tomato’s production soars to great heights even when the thermometer is doing the same. Needing little to no irrigation, and being very early to ripen at around 55 days after transplanting, Cuautli also preforms well for growers in the plains and even over the imaginary line into Canada. The surprising frost tolerance and cold fruit set comes from adaptation to the low deserts of coastal mexico where the temperatures can drop so severely that they can kill with frost in fruiting season. Doing best in gardens with little or no fungal tomato diseases, Cuautli Salubong can reach a height of around 3 feet before the weight of the fruiting slows the vines to a halt, being compact and semi‐determinate. The red fruits are best before overripeness and also best used as a sauce tomato, their flesh being a texture that melts to a creamy butter consistency when boiled down. The flavor is not sweet but a bold reminder of ancient indigenous tomatoes bred for making sauces, with strong umami undertones. Scalding the skins works perfectly to remove them in the case of this breed. Right when you think that this tomato has had enough and will sputter out, you will find a second round of pumpkin shaped fruits swelling with sweetness and promise of tomatoes well after the determinates have finished. 6 or more seeds per packet.