yellow tomato juice

Mild yellow tomato juice made from pineapple tomatoes

Alain Milliat's yellow tomato juice is a French vegetable juice made from sun-ripened yellow pineapple tomatoes. Aromatic, well-rounded, and mild, with low acidity and a sweet, fruity character. Lightly salted, it makes for an elegant standalone apéritif and a culinary highlight.

Yellow tomato juice is a true discovery for those who love tomatoes but shy away from acidity: Alain Milliat's yellow tomato juice tastes of sun-ripened, yellow pineapple tomatoes—an heirloom variety from the south of France. Sweet, fruity, mild, and only lightly salted, it brings out the gentle side of the tomato.

Sweet, fruity, mild, and low in acidity

As soon as you pour it, the glass releases the intense aroma of ripe, sun-warmed yellow tomatoes.

The pale yellow juice has a pleasant, almost creamy consistency and a beautiful balance between fruitiness and the mild acidity typical of yellow tomatoes. It feels fruity, sunny, and velvety on the tongue, entirely without the sharp acidity of red tomatoes. Simply delicious.

This is what makes it so special: where red tomato juice is bold and savory, the yellow variety is gentle and elegant. A quiet sibling that impresses with sweetness rather than strength. Anyone who previously only knew red tomato juice will experience a whole new side here.

Such a yellow tomato juice is a true rarity on the shelf—sunny, fruity, and elegant. Once you have tried it, you will gladly reach for it again and confidently place it next to the wine at your next gathering.

For the Sunny Mary and the kitchen

The yellow tomato juice is a versatile companion, whether in a glass or at the stove.

With black pepper, a celery stick, and a splash of vodka, it turns into a Sunny Mary in no time—the bright sister of the Bloody Mary. Served pure and well-chilled, it makes for an unusual, elegant apéritif. In the kitchen, it is perfect for braising vegetables or fish and serves as a sunny-yellow highlight in salad dressings.

In its 330 ml bottle, the yellow tomato juice is a small supply for special moments. Place it next to the red version during an apéritif and let your guests compare how differently two tomatoes can taste; it always provides conversation and astonished smiles at the table.

A thin-walled glass and a serving temperature of 8 to 12 degrees Celsius allow the mild pineapple tomato to show its best side. You can find the bold counterpart in the red tomato juice, while the nectars offer a fruitier, sweeter experience.

The pineapple tomato, yellow as the sun

The first tomatoes that Spanish conquerors brought to Europe in the 16th century were yellow, and yellow is also the variety that Alain Milliat chooses for this juice.

The heirloom beefsteak tomato variety "pineapple tomato" resembles an oxheart tomato in shape, and its soft, juicy flesh exudes a sweet, fruity aroma with low acidity. It is harvested when sun-ripened, as Alain emphasizes that the flavor develops on the plant. The juice is processed and bottled in the Rhône Valley south of Lyon, just as every juice from the Milliat house has been since 1997.

Alain Milliat, himself a fruit grower from Orliénas, took over the family farm in 1983 and launched his project in 1997 to elevate juices and vegetable juices to the level of fine wines. His creations quickly impressed the sommeliers of gourmet restaurants. Read more in the portrait of Alain Milliat, and find more varieties among our juices. Bravo.