The Ramellet de Ferro tomato belongs to the Ramellet family native to the Balearic Islands of Mallorca, Menorca, Eivissa, and Formentera, where it has been cultivated for generations. Literally meaning “iron ramellet,” this small, round tomato—often slightly ribbed or pink-toned—is distinguished by its extreme firmness and thick walls, traits that reflect its name.
Traditionally grown by families on small, dry-farmed plots, it is well adapted to the islands’ calcareous, arid soils and requiring less water than other varieties. For more than 100 years, families have followed the custom of harvesting these tomatoes and stringing them into bunches (ramellets) to hang and dry, a practice passed down from mother to daughter. As a classic long-keeper or hanging tomato (tomàtiga de penjar), it can last 8–9 months through winter, providing fresh tomatoes outside the growing season.
Prized for its intense aroma, balanced sweet-salty flavor, high acidity, thick skin, and fleshy, juicy pulp, and it plays a central role in local cuisine, especially in pa amb oli and arroz brut. Today, it is recognized as a cultural heritage variety, with preservation efforts led by the Association of Local Varieties in Mallorca and even a dedicated exhibition celebrating its agricultural, culinary, and cultural importance.
The Ramellet de Ferro tomato belongs to the Ramellet family native to the Balearic Islands of Mallorca, Menorca, Eivissa, and Formentera, where it has been cultivated for generations. Literally meaning “iron ramellet,” this small, round tomato—often slightly ribbed or pink-toned—is distinguished by its extreme firmness and thick walls, traits that reflect its name.
Traditionally grown by families on small, dry-farmed plots, it is well adapted to the islands’ calcareous, arid soils and requiring less water than other varieties. For more than 100 years, families have followed the custom of harvesting these tomatoes and stringing them into bunches (ramellets) to hang and dry, a practice passed down from mother to daughter. As a classic long-keeper or hanging tomato (tomàtiga de penjar), it can last 8–9 months through winter, providing fresh tomatoes outside the growing season.
Prized for its intense aroma, balanced sweet-salty flavor, high acidity, thick skin, and fleshy, juicy pulp, and it plays a central role in local cuisine, especially in pa amb oli and arroz brut. Today, it is recognized as a cultural heritage variety, with preservation efforts led by the Association of Local Varieties in Mallorca and even a dedicated exhibition celebrating its agricultural, culinary, and cultural importance.
