Yellow cherry tomatoes are slightly less acidic than red varieties, and therefore they are somewhat milder and sweeter in flavor. Yellow cherry tomatoes are tender-firm and thin-skinned with two seed cavities carrying tiny, edible seeds. The indeterminate tomato plants have strong vines that produce high yields of the small yellow fruit, about one inch in diameter, throughout the season.
Yellow cherry tomatoes can be used in any recipe calling for cherry tomatoes. They can even replace larger varieties in fresh and raw dishes, although it is more practical to use larger tomatoes for cooked dishes, as it will take far more cherry tomatoes than their larger counterparts for certain recipes. Eat Yellow cherry tomatoes in their natural season of ripeness for their best flavor. Choice pairings with yellow cherry tomatoes include avocados, corn, chilies, arugula, watermelon, potatoes, zucchini, and herbs such as basil, lemon, and mint.
Cherry tomatoes should be stored at room temperature for two to three days, away from direct sunlight, until ready to use. Refrigerate only fully ripe cherry tomatoes to keep them from ripening any further and slow the process of decay. Bring the refrigerated cherry tomatoes to room temperature before serving raw or use them in cooked recipes.