Cherokee purples are known for their deep, dusky color that ranges from dark red to purplish-brown. These tomatoes often have green shoulders, giving them a unique and rustic appearance. Gardeners love them not just for looks, but for their rich, smoky-sweet flavor.

They’re considered heirlooms, meaning they’ve been passed down through generations without being genetically modified. Cherokee purples are believed to have originated with the Cherokee people more than 100 years ago. This tomato variety thrives in warm climates and loves full sunlight.

Cherokee purples tend to be larger than average, often weighing over 10 ounces each. Because of their thin skin, they bruise easily and are best eaten fresh. Many chefs consider them perfect for sandwiches because they’re meaty with few seeds.

Their complex taste has been described as earthy, wine-like, and even slightly salty. Unlike many supermarket tomatoes, cherokee purples don’t sacrifice taste for shelf life. If you see cracking near the stem, don’t worry—it usually means the fruit is ripe and juicy.

They grow best when staked or caged, as their vines can get pretty heavy with fruit. You can save seeds from a cherokee purples tomato and grow the exact same variety next year. The inside of the fruit often has a deep pink or brick-red color with a rich marbling pattern.

This tomato is indeterminate, which means it keeps producing fruit all season long. They’re great for slicing, roasting, or just biting into straight off the vine. Cherokee purples are often entered into local county fair taste tests—and usually win.

Tomato lovers call them “ugly delicious” because they don’t look perfect but taste amazing. They can take 75–90 days from transplanting to harvest, so patience pays off. Cherokee purples do best when planted after the last frost, typically in late spring.

People sometimes mistake their color for being spoiled, but that deep hue is totally natural. They pair well with basil, mozzarella, and a drizzle of olive oil for a simple summer salad. A single plant can yield dozens of tomatoes under the right conditions.

You’ll find cherokee purples in farmer’s markets more often than supermarkets. They aren’t ideal for shipping long distances, which is why local growers shine. The flavor is so rich that some folks compare them to a glass of red wine.

They do well in containers too, as long as they have room to stretch their roots. Gardeners often plant them with marigolds to keep pests away. Cherokee purples are open-pollinated, so bees help carry on their legacy.

The darker flesh is due to higher anthocyanin content, which some believe has health benefits. They often show up in seed catalogs as a top choice for taste and history. If you’re into canning, skip this one—cherokee purples are better for fresh eating.

Try using slices in a BLT—many say it transforms the whole sandwich. Some people grow them just to show off the beautiful fruit in summer salads. Cherokee purples can grow up to 6 feet tall if you let them.

They’re a great conversation starter in the garden or kitchen. This variety made a big comeback in the 1990s thanks to heirloom enthusiasts. You can tell them apart from other tomatoes by their dusky coloring and green shoulders.

They’re popular in seed swaps because home gardeners treasure their unique traits. If you refrigerate them, the flavor can fade—keep them at room temperature. A Cherokee purples plant is like a tomato time machine, connecting past and present.

They’re perfect for people who think tomatoes should actually taste like something. Because of their thin skin, you don’t need to peel them for most recipes. Some growers say these tomatoes “taste like the garden smells.”

Try them grilled with a bit of sea salt—it’s like summer in every bite. The name “cherokee purples” honors Indigenous agricultural traditions. They’re often used in taste tests to show how bland modern hybrids can be.

They’ve inspired tomato festivals, seed-saving groups, and backyard bragging rights. Some growers even nickname them “black tomatoes” due to their dark tones. Kids may not like the look, but they’re often surprised by the sweet taste.

Tomato collectors often rank them in their top three heirloom varieties. They’re the kind of tomato that turns casual gardeners into true tomato fans. Cherokee purples need space, sunlight, and a bit of love—but they’ll reward you.

The skin may have a bit of green even when the tomato is fully ripe. Some fans say they taste better after a few warm days on the kitchen counter. They've been called the "gateway tomato" into the world of heirlooms.

Gardeners often share cherokee purples at community potlucks or seed swaps. They’re not just food—they’re a living link to American agricultural heritage. The more you grow and share cherokee purples, the more their legacy lives on.