The Cherokee Purple tomato is a highly celebrated heirloom variety, distinguished by its unique color and complex taste that sets it apart from typical supermarket tomatoes. It is a favorite among gardeners and chefs for its deep, rich flavor, often described as intense and old-fashioned. This fruit is known for its large size and slightly irregular shape, attributes common among older, non-commercialized varieties. Its popularity stems from consistently ranking high in blind taste tests.
Defining Characteristics: Appearance and Flavor Profile
The external appearance of a ripe Cherokee Purple tomato is its most immediate identifying feature, presenting a color palette unlike standard red varieties. The skin is a dusky rose or dark pink, overlaid with a deep, almost purple-brown hue, retaining a greenish tint around the stem even when fully mature. This distinct coloration results from a clear epidermis combined with deep crimson-red flesh, classifying it among the “black” tomatoes. It is a beefsteak type, often reaching five inches in diameter and weighing up to one pound, with an irregularly lobed shape.
The interior flesh is dense and notably juicy, displaying a deep reddish-pink color marbled with green gel surrounding the seeds. This meaty texture makes it ideal for slicing for sandwiches or salads. The flavor profile is complex and well-balanced, providing a blend of sweetness and acidity. The taste includes rich, smoky, and earthy undertones, offering a depth of flavor that is significantly less acidic than many brighter red cultivars.
Origin, Naming, and Heirloom Status
The Cherokee Purple is classified as an heirloom tomato, an open-pollinated variety whose seeds have been maintained by gardeners over many generations. Open-pollinated means that seeds saved from the fruit will produce plants with the same characteristics as the parent plant, maintaining genetic stability. This contrasts with modern hybrid tomatoes, which do not produce true-to-type seeds.
The modern history of the Cherokee Purple traces back to 1990 in Sevierville, Tennessee. A gardener named John Green sent a packet of seeds to tomato expert Craig LeHoullier, explaining that the seeds were passed down and allegedly originated with the Cherokee Nation over a century prior. LeHoullier, captivated by the tomato’s unique color and flavor, named the variety ‘Cherokee Purple’ to honor its purported heritage.
LeHoullier shared the seeds with other growers, leading to its first commercial release in 1993. Although the exact historical record before 1990 is unverified, its classification as an heirloom is secured by its stable genetics and the tradition of seed saving. The variety quickly became a favorite, helping to popularize dark-colored tomatoes in the American gardening community.
Successful Cultivation and Common Issues
The Cherokee Purple plant exhibits an indeterminate growth habit, meaning its vines continue to grow and produce fruit throughout the warm season until the first frost. These vigorous vines can reach heights of up to nine feet, requiring substantial support structures like strong cages or stakes. The fruit typically reaches maturity in approximately 80 days after transplanting, classifying it as a mid-to-late-season producer.
For successful growth, the plant demands full sun exposure and a rich, well-draining soil. It thrives best when nighttime temperatures remain above 55 degrees Fahrenheit. Gardeners should ensure a consistent and deep watering schedule, which is important to mitigate common issues. Pruning the lower lateral stems helps improve air circulation around the base of the plant, preventing fungal diseases.
Like many heirloom tomatoes, the Cherokee Purple is not bred for disease resistance and can be susceptible to common pests and fungal infections. The large fruit size, combined with inconsistent soil moisture, makes it prone to cracking, especially after heavy rainfall following a dry spell. Blossom end rot is another potential issue, appearing as a sunken, dark spot on the bottom of the fruit. This is caused by the plant’s inability to take up enough calcium, often triggered by fluctuating soil moisture levels.