Chocolate Pear

Family: Solanaceae Nightshade

Sink your senses into Chocolate Pear’s velvety, smoky-sweet fruit—an elegant pear shape with a deep mahogany-brown blush that tastes richly complex and pleasantly tangy.

The flesh is tender and juicy with a refined, slightly creamy bite, making these tomatoes a standout for fresh salads, vibrant sauces, and slow-roasted flavor. Grow this 60-day showstopper for a garden-to-table harvest that looks as sumptuous as it tastes.

Light: Full SunMaturity: 60 DaysHabit: Determinate

Botanical illustration of Chocolate Pear

Planting schedules and alerts are optimized for Leesburg (Zone 7a).

Crop Dates

Milestone	Date
Start Indoors	Feb 23rd
Last Frost	Apr 20th
Transplant / Sow Outdoors	Jun 15th
Harvest Begins	Aug 14th
Harvest Ends	Oct 20th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Determinate
Support Needed	Cage
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Chocolate Pear brings a darker, smoky-sweet profile with tangy lift, plus a tender, slightly creamy flesh that doesn’t turn watery as easily as many red varieties. Slice it for contrast on the plate or roast until jammy—its flavor reads elegant, not “rustic,” even with simple seasoning.

Best Uses

thick slices on flaky salt + olive oil where its color and acidity stay front-and-center
charred/slow-roasted halves until jammy—great for spreading and spooning
quick sautéed pan sauce (deglaze with vinegar, reduce to a glossy cling)
salads with light, sharp dressing so the smoky-sweet note doesn’t get flattened

Flavor Profile

smoky-sweet, mahogany-deep tomato flavor pleasant tangy snap with a refined finish tender, juicy flesh with a slightly creamy bite silky texture that turns luscious when warmed

Kitchen Pairings

extra-virgin olive oil aged balsamic vinegar fresh mozzarella garlic black pepper fresh basil

Frequently Asked Questions

What are the most common diseases that affect Solanum lycopersicum (chocolate pear tomatoes), and how can I prevent them?

Chocolate pear tomatoes are especially prone to early blight (dark concentric spots) and leaf mold/other fungal issues in humid conditions. Water at the base and keep foliage dry, remove yellowing lower leaves, and space plants for airflow; if spots appear early, begin a labeled fungicide program promptly and continue as directed. Avoid working in the plants when leaves are wet to reduce spread between rows.

How often should I water chocolate pear tomatoes during the main growing phase?

During fruiting (roughly after flowering begins), keep soil consistently moist but not waterlogged, aiming for about 1–2 inches of water per week depending on heat and container size. Water deeply 1–2 times weekly rather than small daily splashes, and use mulch to steady moisture and reduce cracking. If you notice blossom-end rot or fruit cracking, adjust toward more even moisture—irregular drying followed by heavy watering is a common trigger.

How do I know when chocolate pear tomatoes are ready to harvest?

Harvest when fruits are fully colored—deep chocolate-brown with a slight red/mahogany tone—and feel slightly firm but not hard. They should come off the vine with an easy twist; if the fruit is still green or the color is patchy, give it a bit more time. For best flavor, harvest near full ripeness (about 60 days after planting in ideal conditions) rather than early—chocolate cultivars often develop color later than you expect.