Champion II

Tomato

88d to harvest

Sink your senses into Champion II’s rich, beefsteak abundance—an inviting, full-bodied tomato aroma with a deep, rosy-red glow. The fruit is impressively large and meaty, with a smooth, satin-skin finish and a satisfyingly dense bite that holds its character when sliced. Grow Champion II for bold, centerpiece-style slices and hearty sauces, where its classic tomato flavor shines from garden to jar.

Crop Dates

Growing note: Frost-free Zone 11a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

Crop Details

Trait	Value
Days to Maturity	88
Sun Requirements	Full Sun
Growth Habit	Determinate
Support Needed	Cage
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	8

Frequently Asked Questions

What’s a common tomato (Solanum lycopersicum) disease to watch for, and how do I stop it early?

Watch for early blight, which often shows up as brown, target-like spots on older tomato leaves and can spread upward. Start by removing yellowing/lower spotted leaves and improve airflow (space plants properly and avoid crowding). Water at the soil line and, once spotted leaves appear, use an appropriate labeled fungicide and reapply as directed to protect new growth.

How often should I water tomatoes during the main growing phase so they don’t crack or lose yield?

During peak fruiting, keep the soil consistently moist but not waterlogged—typically about 1–1.5 inches of water per week, increasing during hot weeks. Water deeply 1–3 times per week rather than frequent light watering, and aim for steady moisture to prevent blossom-end rot and fruit cracking. Mulch around the base to reduce rapid swings in soil moisture.

How do I tell when a Solanum lycopersicum tomato like “Champion II” is ready to harvest?

Harvest when fruits are fully colored for their variety (usually a uniform red), feel firm but not hard, and easily detach with a gentle twist. Avoid picking when the tomato is still green at the shoulders or stays rock-hard—those will not ripen well off the vine. For best flavor, pick at least every few days once plants start producing.