A variety from Germany, discovered and fixed by Reinhart Kraft.

Large green fruit that turns slightly amber when ripe (note that the effect is not as visible as with other green tomato varieties). Round and flattened beefsteak type with a ribbing at the shoulders, often with talwegs when pronounced. Clusters of 5 to 6 fruits weighing more than 300 grams. The depression at the stem attachment is deep.

Juicy and smooth beefy flesh with a well balanced acidity/sweetness. The fruit should be eaten as soon as it is ripe, as it loses much of its flavour as it ages and becomes mushy.