“Tomato of the Sea”
Italian scientists, searching for creative ways to conserve fresh water, and utilize brackish water resources have succeeded in growing certain species of Cherry Tomatoes in dilute seawater. Although the Tomatoes which were successfully grown in seawater turned out to be only about half the weight of similar tomatoes grown with fresh water, they proved to be superior in taste, sweetness and acidity. The saltwater tomatoes also contained significantly higher concentrations of antioxidants in the form of Vitamins C and E. To read the full story in Popular Science, CLICK HERE.