The Brandywine tomato, a famous heirloom variety, is celebrated for its complex, rich flavor and large, beefsteak-style fruit. This classic taste profile results from a balance of sugars and acids, which fully develops only when the tomato ripens completely on the vine. The plant is distinguished by its unique “potato leaf” foliage, where the leaves are broader and smoother than most common varieties. Determining the precise moment of harvest is essential to ensure this heirloom reaches its peak flavor potential.
Visual and Tactile Signs of Ripeness
The color of a ripe Brandywine tomato is the primary visual cue, though it is often misleading if expecting the bright red of a commercial hybrid. The classic ‘Pink Brandywine’ variety matures to a deep, dusty rose or purple-pink hue. Full color development is necessary because the chemical transformation from starch to sugar takes longer in these large fruits.
A more reliable sign is the change in texture, checked with a gentle, palm-cupped squeeze to prevent bruising. The fruit should yield slightly to pressure, feeling firm but not rock-hard, similar to a ripe peach. Finally, a fully ripe Brandywine emits a strong, distinctly sweet, and earthy aroma, especially at the stem end.
Harvesting Techniques and Handling
When the Brandywine displays its peak color and yields slightly to the touch, it is ready for harvest. Use clean shears or clippers to detach the fruit, cutting the stem just above the calyx (the green, star-shaped cap). This technique prevents damage to the vine and avoids tearing.
Leaving the calyx attached acts as a natural seal, helping to preserve freshness and prolong the short shelf life. Because these large, thin-skinned heirloom tomatoes bruise easily, handle them with care after harvest. Place the picked fruit gently into a shallow container, limiting layers to three or four to prevent crushing.
Managing Uneven Ripening and Cracking
Brandywine tomatoes are predisposed to specific ripening issues due to their thin skins and large size.
Uneven Ripening
One common problem is “green shoulders,” where the area around the stem remains hard, green, and unripe even after the rest of the tomato has fully colored. This physiological disorder is often caused by excessive heat. It can be mitigated by ensuring adequate foliage cover or providing midday shade.
Cracking
The most frequent complication is splitting or cracking, which occurs when the fruit’s interior expands faster than its skin can stretch. This is triggered by a sudden influx of water, such as heavy rain, following a period of dry weather. Concentric cracking, which forms in circular rings around the stem, is a genetic trait that can be minimized but not entirely prevented.
If a heavy rainstorm is predicted, harvest any tomatoes that have already begun to “blush” or show their first signs of color. Picking the fruit slightly under-ripe prevents it from splitting on the vine. Consistent soil moisture, maintained through mulching and drip irrigation, is the best preventative measure against cracking.
Post-Harvest Care and Storage
The delicate flavor and texture of Brandywine tomatoes are highly susceptible to damage from improper storage. Never refrigerate them, as temperatures below 50 degrees Fahrenheit destroy their texture and diminish flavor by halting the synthesis of volatile aromatic compounds. Refrigeration can also cause internal crystallization, leading to a mealy texture.
Fully ripe Brandywines should be stored at room temperature, ideally between 65 and 75 degrees Fahrenheit, out of direct sunlight. They have a short shelf life of only a few days and should be consumed quickly. If a tomato was picked slightly green to avoid cracking, it can be ripened indoors by placing it in a paper bag. The bag traps the ethylene gas produced by the fruit, accelerating the ripening process until it reaches full color and flavor.