Persimmon Tomato

80-90 days. The strong, indeterminate vines of this heirloom bear huge, beefsteak-type, slicing Tomatoes that ripen toward the end of summer. The lovely, peachy-orange colors of the Persimmon Tomato deepen from its softly dented, light green shoulders to the bottom of its plump, globe-shaped fruit. A dependable variety even in cool summers, Persimmons vigorous plants produce one to two crack-resistant fruits per cluster. It is the perfect slicing Tomato because it has a small seed cavity and is solid and meaty with a wonderful, rich, fruity flavor. For colorful platters of fresh Mozzarella, Basil and Tomato salad, layer these persimmon-colored slices with purplish-red Black Russian and watermelon-red Brandywine and drizzle with herbed vinaigrette. (Special thanks to Sheridan Leckie at Willow House Chronicles for the use of the photo of her sliced Persimmon!) (OP.)

One packet of about 50 seeds
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