Chocolate Pear

Tomato

60d to harvest

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.

Crop Dates

Growing note: Frost-free Zone 12a supports continuous outdoor production.

Milestone	Date
Climate	Frost-Free Climate
Growing Approach	Continuous Production

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

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.