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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 carry a recessive mutant gene that is responsible for their coloring. Unlike red cherry tomatoes, Yellow cherry tomatoes have reduced levels of chlorophyll and no detectable anthocyanins, the compound responsible for the red pigmentation. They also have higher levels of yellow carotenoids, or carotene, and flavonoids in the skin, all of which results in their yellow coloration. Natural mutations other than color do occur, such as mutations in shape, and have led to several variations of Yellow cherry tomatoes, including the yellow pear and yellow grape tomato. New and improved varieties continue to be bred for disease resistance, yield performance, and of course flavor. The gene pool is rather small though, as domesticated tomatoes contain only five percent of the genetic variation of their wild counterparts. Like the potato and eggplant, the tomato, scientifically known as Lycopersicon esculentum, is a member of the nightshade family. Cherry and grape varieties are more specifically classified as Lycopersicon esculentum var. cerasiforme. However, after years of preference for the name Lycopersicon esculentum, many are now reverting to the tomato’s original classification, Solanum lycopersicum, due to recent evidence in its favor.