Pineapple Tomato — Named for the Look, Not the Flavour (Mostly)

Cut one open and it's obvious where the name comes from: golden-orange skin marbled with red gives way to flesh in the same swirling colours, radiating out from the centre almost like a slice of tropical fruit. The flavour lives up to the visual promise more than you'd expect — sweet and mild with genuinely low acidity, plus a faint citrus tang that shows up in the aftertaste. This is a beefsteak-type heirloom, so the flesh is dense and meaty with relatively few seeds, but the skin is notably thin for a tomato this large, which means handling it a little more gently than you would a firmer variety. It's best treated as a showpiece: sliced thick for a salad or sandwich where its marbled interior can actually be seen, rather than diced into a sauce where the colour and drama disappear.