Gold Medallion

Tomato

85d to harvest

Sunlit and velvety, Gold Medallion oxheart tomatoes ripen to a rich golden-orange glow that feels almost luminous against the foliage. Their flesh is notably meaty and tender with a low-seed, custard-like texture, delivering a sweet, mellow flavor that shines when showcased. Grow Gold Medallion for bold slices and golden-hued sauces, or for spoonable, vibrant preserves that capture the fruit’s warm, honeyed character.

Crop Dates

Milestone	Date
Start Indoors	Mar 27th
Last Frost	May 15th
Transplant / Sow Outdoors	Jul 10th
Harvest Begins	Oct 3rd
Harvest Ends	Sep 1st

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Indeterminate
Support Needed	Stake
Planting Depth	Deep
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Frequently Asked Questions

Why are my Gold Medallion tomatoes developing dark spots or blotchy leaves, and what should I do?

Solanum lycopersicum (tomato) commonly gets early blight, which shows up as brown spots that can expand and cause yellowing leaves. Remove affected lower leaves, improve airflow by spacing plants, and water at the soil line (not onto foliage). If the problem keeps spreading, use a labeled fungicide for tomatoes and repeat according to the label during wet or humid stretches.

How often should I water Gold Medallion tomatoes during the main growing phase?

During active growth and fruit set, keep soil consistently moist but not waterlogged—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 frequent light sprinkling so roots stay evenly supplied. Inconsistent moisture can trigger blossom-end rot or cause fruit cracking, so mulch around plants to stabilize soil moisture.

How can I tell when Gold Medallion tomatoes are ready to harvest?

Harvest when fruits are fully colored for the variety and the skin is glossy, with the fruit feeling firm but slightly springy when gently squeezed. If the “shoulders” near the stem are still green or pale, leave them on the plant to finish ripening. For best flavor, pick at the color stage (don’t wait for extreme softness) and refrigerate only if you can’t use them within a day or two.