Pink Brandywine

Family: Solanaceae Nightshade

Sweetly fragrant and sun-warmed from the first slice, Pink Brandywine delivers a rich, rosy flavor with a tender, juicy heft typical of a true beefsteak heirloom.

Its flesh is blush-pink to salmon-rose, beautifully marbled with a soft, custardy texture that holds its shape on the plate while staying delightfully succulent. Grow Pink Brandywine for standout slicer tomatoes—ideal for bold, fresh-forward displays and for luscious sauces that showcase its gentle sweetness and smoky depth.

Light: Full SunMaturity: 90 DaysHabit: Indeterminate

Botanical illustration of Pink Brandywine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 18th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Pink Brandywine is a beefsteak heirloom that eats like sun-warmed fruit—soft, custardy, and juicy without collapsing into a watery mess. Because it runs sweet and gentle rather than sharp, it shines sliced and also in reductions where its blush sugars turn glossy instead of acidic.

Best Uses

thick slices on flaky salt and olive oil where the custard stays intact
fresh-forward tomato “slaw” (thin cut) that stays silky without turning watery
warm, lightly cooked pan sauce where it reduces to a jammy sheen
slow-simmered heirloom tomato gravy for eggs or toast

Flavor Profile

gentle, rosy sweetness smoky-sweet heirloom aroma custardy, juicy flesh with tender bite low-acid, palate-friendly finish

Kitchen Pairings

olive oil garlic aged cheddar fresh mozzarella black pepper balsamic vinegar

Frequently Asked Questions

What pest or disease is most likely on Solanum lycopersicum (tomato), and how do I treat it?

Watch for early blight (Alternaria) which shows as dark, concentric spots on lower leaves and can spread upward. Remove affected leaves early, keep foliage dry by watering at the soil line, and improve airflow by spacing plants properly. If spots continue to expand, spray with a labeled fungicide appropriate for tomatoes and repeat according to the label interval.

How often should I water Pink Brandywine tomatoes during the main growing phase?

During active flowering and fruit set, keep soil consistently moist but not soggy—aim for about 1–2 inches (2.5–5 cm) of water per week, adjusted for heat and rainfall. Water deeply 2–3 times per week rather than daily splashes, and use a mulch layer to reduce moisture swings that trigger blossom-end rot and cracking.

How can I tell when Pink Brandywine tomatoes are ready to harvest?

Harvest when fruits reach full color for the variety (pink to pink-red) and feel slightly soft at the blossom end while still firm through the rest of the tomato. They should slip easily when gently twisted from the vine; if they’re hard or stay pale, give them a few more days. Typically, Pink Brandywine takes about 90 days from transplant to maturity.