Apart from its amazing taste and juicy flavor, adding a Santorinian Tomato product in your everyday diet may pleasantly surprises you.

Although called "cherry tomato", the Santorini fruit actually belongs to a different species of two varieties. The classical type, where the rounded sides of the tomato are fluted vertically, and the "Kos" (kotiko) type that does not have any flutings. Both varieties are smaller than ordinary tomatoes, but somewhat larger than the real cherry tomatoes.

The most renowned is the cherry-tomato "Tomataki Santorinis" variety, awarded by EU a Protected Designation of Origin (PDO) and protected geographical indication (PGI).

» The Santorini tomato has specific and more advantages over the typical kind of tomato

• Their flavor and texture come from a combination of the local soil, brimming with nutrients from millennia-old volcanic ash, and the fact that the vines thrive with minimal water. They pull all the moisture they need from the morning mist and require no irrigation. The resulting tomatoes have slightly dry flesh, an intense aroma, and a distinctly sweet taste.
• The plant bears more fruit than ordinary tomato plants, matures earlier in the year, maintains its deep red colour with much greater consistency than other “cherry tomatoes” and it tastes like a real tomato, unlike many “coloured cardboard” varieties you find on the market.
• It has been proved to contain more ascorbic acid (Vitamin C) and more soluble phenols.
• It is a valuable source of antioxidants, and the largest amount of lycopene(*) of any other known fruit or vegetable. Lycopene is a preventive agent for all kinds of cancer, and the only of all carotenoids that can prevent breast cancer. It also works in cases of atherosclerosis by protecting plasma lipids against oxidation.
• Processing of any sort, including the mechanical disruption of its texture and any treatment that reduces the integrity of the cells, makes lycopene more available for absorption.
• Chopping, cooking, reducing tomatoes to a paste, squeezing them into juice and so on, have similarly beneficial effects on the way we take them in.