The Cherokee Purple tomato is known for its dusky, deep reddish-purple skin and rich, smoky-sweet flavor. It’s believed to date back more than 100 years, originally grown by the Cherokee people in Tennessee. When sliced, the inside of a Cherokee Purple tomato looks like marbled beef, which surprises many first-time tasters.

This heirloom tomato is open-pollinated, meaning its seeds can be saved and replanted with consistent results. Gardeners love it because the vines are super productive, especially in warm summer climates. A good Picture Of Cherokee Purple Tomato usually shows cracks around the stem—that’s actually a sign of full ripeness.

Its unique coloring is caused by anthocyanins and high levels of lycopene, which are also powerful antioxidants. Despite looking unusual, its flavor is often described as "old-fashioned" or "like a tomato should taste." The plant grows tall and needs staking, often producing fruits over 1 pound each.

If you cut a Cherokee Purple tomato and see green shoulders near the stem, don’t worry—it’s still perfectly ripe. Some food stylists choose it specifically for its dramatic look in recipes and food magazines. The Picture Of Cherokee Purple Tomato often makes people think it’s a hybrid, but it’s 100% heirloom.

It’s often one of the first tomatoes to disappear at farmers markets, thanks to its cult following. The inside flesh can be both pink and dark green at once, which gives it a striking visual appeal. Unlike many modern tomatoes, this variety hasn’t been bred for uniformity—it’s all about flavor.

Tomato lovers often describe its taste as “smoky bacon meets summer sunshine.” It thrives in raised beds with lots of sunshine and well-drained soil. Saving seeds from your Picture Of Cherokee Purple Tomato is a great way to keep the tradition alive.

It’s often grown organically, since heirloom varieties like this don’t require synthetic treatments. This tomato isn’t ideal for canning, but it makes amazing sandwiches and fresh salads. Cherokee Purple’s color deepens as it ripens, often turning nearly black near the crown.

It was introduced to the commercial market in 1990 by seed saver Craig LeHoullier. He received the seeds from a Tennessee gardener who claimed they’d been in his family for generations. A high-resolution Picture Of Cherokee Purple Tomato usually shows its signature green-tinted shoulders.

Sliced thick, it pairs perfectly with basil, olive oil, and fresh mozzarella. Unlike many supermarket varieties, this one bruises easily but tastes far better. Its wrinkled, slightly misshapen appearance is a badge of honor for tomato enthusiasts.

Gardeners often pinch off side shoots—called “suckers”—to keep the plant focused on fruit production. The fruit starts out green with a purple blush and slowly darkens as it matures. A true Picture Of Cherokee Purple Tomato in the wild often includes a bee or two in the shot—pollinators love it.

It’s part of the “beefsteak” category of tomatoes, known for being large, juicy, and thick-fleshed. The skin is tender, so handle with care when harvesting. People often grow it just to impress their neighbors with its unique color and flavor.

In blind taste tests, Cherokee Purple consistently ranks in the top five for best flavor. It’s rich in umami, the savory “fifth taste” that makes food more satisfying. Many chefs consider it the gold standard for tomato sandwiches.

This tomato isn’t just beautiful—it’s packed with vitamins A, C, and K. It grows best when started indoors and transplanted after the last frost. Because it’s indeterminate, it keeps producing fruit all summer long.

Some gardeners report success growing it in large containers, though staking is still needed. Even the leaves have a distinct smell—kind of earthy and citrusy. Posting a Picture Of Cherokee Purple Tomato on gardening forums often sparks enthusiastic discussions.

Its name comes from its origins with the Cherokee and the deep purplish color. The inside flesh can be almost jelly-like around the seeds—perfect for juicy bites. It’s a staple in seed swaps, especially among heirloom collectors.

It pairs beautifully with balsamic vinegar, feta cheese, or just a dash of sea salt. Because of its high water content, it’s not the best for grilling but shines raw. Some people even ferment slices briefly for a tangy twist on traditional pickles.

This variety’s flavor gets even better when harvested slightly underripe and left to ripen indoors. It’s often planted alongside marigolds to deter pests naturally. Cherokee Purple tomatoes can grow in clusters, but each fruit still develops its own unique shape.

They love consistent watering—too much fluctuation can lead to cracking. The vine can reach over 6 feet tall by mid-summer in ideal conditions. If you freeze slices of your Picture Of Cherokee Purple Tomato, they still make a fantastic winter sauce base.

You’ll often find it featured in heirloom tomato festivals and tastings. This tomato variety can even thrive in rooftop gardens with proper support and sunlight. It’s a favorite in seed catalogs thanks to its heritage and unforgettable flavor.

When fully ripe, the fruit feels slightly soft to the touch but not mushy. The deeper the color, the more intense the flavor—especially near the blossom end. Sharing your homegrown Picture Of Cherokee Purple Tomato on social media is practically a gardening rite of passage.