Are Yellow Tomatoes Really Less Acidic? The Answer May Surprise You

Dear gardening friends, tomato season is upon us!  With the promise of sun-warmed slicers, bursting cherry clusters, and heirlooms in every hue comes a familiar wave of curiosity. Few questions get asked more often—or spark more confusion—than this one:

Are yellow tomatoes less acidic?

Maybe you've heard they’re easier on the stomach. Maybe you prefer their mellow flavor or you're wondering if they’re safe to can without added lemon juice. Or maybe, like me, you’ve simply found yourself gravitating toward their golden glow as the seasons of life roll on.

In this article, we’ll dig into what makes yellow tomatoes different (and what doesn’t), explore the science behind their flavor, and tackle the canning question head-on. And if you’ve got more yellow tomatoes than you know what to do with, don’t worry—there’s a family-favorite chutney recipe waiting for you at the end.

Blondkopfchen cherry tomatoes are beloved for their sweet and mild flavor.

What Makes a Tomato Yellow?

Tomato color is determined by the types and amounts of pigments it produces during ripening. Red tomatoes get their signature hue from lycopene, a bright red carotenoid. Yellow tomatoes, by contrast, typically have little to no lycopene. Instead, they get their color from other pigments like beta-carotene, lutein, and flavonoids.

These pigment differences go far beyond appearance—they influence nutrition and flavor chemistry as well. Beta-carotene, for example, isn’t just a precursor to vitamin A. It can also break down into aromatic volatiles like β-ionone and geranyl acetone, which are associated with fruity, floral, or tropical aromas. These same compounds show up in mangoes, melons, and even orange-fleshed watermelons.

That’s why some yellow tomatoes taste subtly like cantaloupe or honeysuckle—not because they’re lower in acid, but because their pigments influence how we perceive their flavor.

Azoychka tomatoes are reported to be among the best of the yellow tomatoes, and we'd agree.

Are Yellow Tomatoes Actually Less Acidic?

The short answer? Not really.

Despite their reputation, yellow tomatoes are not consistently lower in acid than red or purple ones. Scientific studies analyzing hundreds of tomato cultivars show that nearly all fall within the same acidity range—typically between pH 4.1 and 4.7. That includes red, orange, pink, purple, and yes, yellow tomatoes.

So why the widespread belief that yellow tomatoes are “low acid”? It likely comes down to flavor perception. Yellow tomatoes often taste sweeter and less sharp, which leads many people to assume they’re lower in acid—even when they’re not.

In fact, some yellow varieties have tested more acidic than red ones in field trials. But their higher natural sugar content and distinct aromatic profile can mask that acidity, giving them a smoother, gentler flavor.

Beam's Yellow Pear is a variety of pear tomato that produces huge yields of mild yellow cherry tomatoes.

Not convinced? Here's Some Evidence

Let’s back this up with peer‑reviewed data to provide a more scientific answer to the core question. 

Quick Note on pH and Acidity
pH is a measure of how acidic or basic something is.

• Low pH = more acidic
• High pH = less acidic
  

In one study that analyzed 356 tomato cultivars (including heirlooms) and 212 breeding lines, scientists observed that the fruit invariably fell within the common range 4.1 to 4.7pH.  While a few individual samples exceeded 4.7—and thus had lower acidity—they were associated with specific locations or weather conditions. Here are the results for some well-known heirlooms ordered from least acidic to most.

So as you can see, there's no clear trend with regard to color and acidity.  While there are small differences between varieties, the standard deviations indicate that they are, for the most part, not significant.  The one exception would be San Marzano, a red paste tomato, which in this study proved to be less acidic, albeit not by a large margin.

Hensley Settlement tomatoes ripening on the vine.

Good News for Gardeners

Alright, so yellow tomatoes aren't less acidic (bummer, I know) —but here’s the good news:
You can influence the acidity of your homegrown tomatoes—at least a little—just by letting them ripen fully on the vine.

A peer-reviewed study on processing tomatoes found that as fruit ripened and remained on the vine, citric acid levels declined, and the pH increased slightly—about 0.01 to 0.02 units per day. That may not sound like much, but over several days of ripening, it can lead to a noticeable difference in flavor, especially in sugar-acid balance.

In other words, homegrown tomatoes—especially vine-ripened heirlooms—can taste smoother and less sharp than their grocery store counterparts, which are often picked underripe and artificially ripened later. This is true whether your tomatoes are red, yellow, or anything in between.

One more reason to grow your own, right!?

Huge sprays of Blondkopfchen tomatoes.

Can You Can Yellow Tomatoes?

At this point, you might be wondering:
If yellow tomatoes aren't truly low acid, does that mean they're safe to can just like any other tomato?

It’s a great question—and one that comes up often, especially among gardeners hoping to preserve their golden harvest without added lemon juice or citric acid.

The short answer: Yes, you can can yellow tomatoes—but you still need to acidify them.

According to USDA guidelines, all tomatoes—regardless of color—must be acidified before water bath canning to prevent the risk of botulism. This applies to yellow, red, pink, and even high-acid-tasting varieties. That’s because tomato pH can vary slightly based on cultivar, growing conditions, and ripeness. And since some tomatoes can creep above the critical threshold of pH 4.6, food safety experts recommend standard acidification across the board.

What You Should Do
When canning yellow tomatoes (or any tomato):

• Add 1 tablespoon of bottled lemon juice per pint, or
• Add ¼ teaspoon of citric acid per pint.

Bottled lemon juice is preferred over fresh because it has a consistent acidity.

So yes—you can can yellow tomatoes. Just don’t skip the acid.

Dr. Wyche's Yellow is an heirloom tomato that produces large yellow tomatoes with a sweet and mild flavor.

Bonus: Canned Yellow Tomato Chutney Recipe

Well, I couldn't finish out this article on yellow tomatoes without sharing my mother-in-law's famous Yellow Tomato Chutney recipe.  It's one of those treasured family staples that only shows up on special occasions: holiday gatherings, birthdays and the occasional Sunday dinner. Tangy, sweet, and just the right amount of spiced, it’s the perfect way to put a bumper crop of yellow tomatoes to delicious use.

Sheryl prefers to use Carolina Yellow for this recipe, but any sweet yellow tomato will do.  She typically serves it on grilled pork chops or pork tenderloin, but I imagine it would taste delicious on any number of meats.  Best of all? It cans beautifully—so you can enjoy that golden garden flavor all year long.

Ingredients

• 4 cups apple cider vinegar (at least 5% acidity)
• 9 cups chopped, cored, and peeled Granny Smith apples
• 12 cups chopped, cored, and peeled yellow tomatoes
• 3 cups golden raisins
• 2 ½ cups chopped yellow onions
• 1 ½ cups granulated sugar
• 1 cup lightly packed brown sugar
• 3 jalapeños (seeds removed), finely chopped
• 2 cloves garlic, finely chopped
• ¼ cup mustard seeds
• 1 Tbsp finely chopped fresh ginger root
• 1 ½ tsp ground cinnamon
• 1 tsp salt

Instructions

1. Start with the vinegar and apples:
   Pour the vinegar into a large, non-reactive (stainless steel) pot. As you chop the apples, add them directly to the vinegar, stirring occasionally to keep them from browning.
2. Add remaining ingredients:
   Stir in the tomatoes, raisins, onions, both sugars, jalapeños, garlic, mustard seeds, ginger, cinnamon, and salt. Bring the mixture to a boil over medium-high heat, stirring often.
3. Cook it down:
   Once boiling, reduce the heat and simmer uncovered, stirring frequently. Continue simmering for about 1 hour, or until the chutney thickens enough to mound slightly on a spoon. The consistency should be similar to a chunky relish.
4. Prepare for canning:
   While the chutney simmers, prepare your boiling water canner. Heat jars in simmering water until ready to fill. Wash lids and bands in warm, soapy water and set aside.
5. Jar and process:
   Ladle hot chutney into hot jars, leaving ½ inch of headspace. Remove air bubbles and wipe rims. Apply lids and adjust bands to fingertip-tight.
6. Process in boiling water bath:
   Place jars in canner, ensuring they are fully submerged. Process for 15 minutes, adjusting for altitude if needed. Let jars cool completely before checking seals.

Olga's Round Yellow Chicken is a rare variety of Siberian tomato that produces sweet, yellow tomatoes on compact vines.

Final Thoughts

So—are yellow tomatoes less acidic?

Not really. But they sure can taste that way.

Their mellow flavor, higher sugar content, and subtle floral notes often give the impression of lower acidity, even though most yellow tomatoes fall right within the same pH range as red and purple ones. And because they aren’t truly “low acid,” they’re perfectly safe to can—just prepare them the same way you would a red tomato.

If nothing else, we hope this post gave you a clearer picture (and maybe even a deeper appreciation) of what makes yellow tomatoes so special. From pigment chemistry to flavor perception, from garden to pantry, these golden beauties bring a lot to the table.

And if you’re staring down a countertop full of them right now—lucky you. That chutney recipe is a great place to start.

Happy preserving!

If you’re feeling inspired to grow your own golden harvest next season, be sure to check out our collection of heirloom yellow tomatoes. We’ve gathered some of the best-tasting, most beautiful varieties out there—each one with a story worth growing.