Yellow tomatoes do have a noticeably different taste than red tomatoes.
The taste of yellow tomatoes is milder and less acidic than red tomatoes which is a result of the different levels of sugars and acids that are present in the yellow tomatoes as well as other compounds in the yellow tomatoes.
Yellow tomatoes have a more mild tomato flavor and are often a bit sweeter.
The difference between red tomatoes and yellow tomatoes is that red tomatoes are rich in an antioxidant called lycopene and yellow tomatoes contain more folate and niacin.
Yellow tomatoes are also less acidic than red tomatoes, which makes the yellow tomatoes a good option for people with sensitive stomachs.
Yellow tomatoes are also healthier overall, with more iron and minerals, although red tomatoes have more vitamin C and lycopene but both are good for your health.
Yellow tomatoes are not just unripe tomatoes and are actually a distinct variety of tomato that have their own unique characteristics and ripening process.
Some yellow tomatoes may start out green, although many varieties of tomatoes are yellow when fully ripe.
There are also numerous tomato varieties and some tomato varieties are bred to ripen to yellow, orange or even green in color instead of red.
Red tomatoes get their red color from lycopene, and yellow tomatoes get their yellow color from different pigments, such as carotenoids.
Yellow tomatoes also often have a milder taste and are less acidic, and sometimes are sweeter in flavor than red tomatoes.
A tomatoes color change also indicates ripening, although the final color of the tomato can vary depending on the variety.
And some tomatoes may show a blush of yellow color or light pink color before turning fully red.
When it comes to canning of tomatoes, ripe tomatoes of any color including yellow are safe and are equivalent in terms of their acidity.
Yellow tomatoes are just a different type of tomato that have their own unique qualities and are also just as delicious and safe to eat when they are fully ripe.