A recent variety created in the USA by Jim Meyers at Oregon State University (OSU). It is the 20th in a series of crosses between a wild Peruvian tomato (lycopersicon pinpinellifolium) and a red tomato. The presence of anthocyanin (an antioxidant) pigments its skin with blue, which turns purple the more it is exposed to the sun.

Round, cocktail-shaped fruit with a diameter of 4/5 cm.

Flesh red/pink, decent flavour, not exceptional. Normal foliage with a bluish sheen turning purple in cold weather.

This variety is naturally hardy and does well in cold or short season regions.