Goliath Goldrush

Tomato

90d to harvest

Sun-warmed and unmistakably rich, Goliath Goldrush bears oversized beefsteaks with a luminous golden-amber glow and a honeyed, tangy sweetness that tastes like late-summer light. The flesh is meaty and juicy with a silky, low-seed texture, delivering a satisfying bite that holds its shape beautifully. Grow it for bold slices and showstopping centerpiece tomatoes—ideal for thick, golden rounds and vibrant sauces that highlight its sunny flavor.

Crop Dates

Milestone	Date
Start Indoors	Feb 11th
Last Frost	Apr 1st
Transplant / Sow Outdoors	May 27th
Harvest Begins	Aug 25th
Harvest Ends	Nov 5th

Crop Details

Trait	Value
Days to Maturity	90
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

What’s a common tomato (Solanum lycopersicum) pest or disease I should watch for, and how do I fix it fast?

Early blight (Alternaria) often shows up as dark, concentric spots on older tomato leaves and can quickly spread if the foliage stays wet. Remove and discard the worst-affected leaves, water at the soil line (not on leaves), and space/trellis plants so air moves through the canopy. If the problem is active, spray with a labeled fungicide for tomatoes and repeat on the schedule on the label.

How often should I water tomatoes (Solanum lycopersicum) during the main growing phase?

During fruit set and the 6–8 weeks leading up to harvest, keep soil evenly moist—aim for about 1–1.5 inches (2.5–4 cm) of water per week, adjusting for heat and rainfall. Water deeply 1–2 times per week rather than frequent light watering, and reduce sudden drying to prevent blossom-end rot and fruit cracking. Use mulch to hold moisture, but keep mulch pulled slightly back from the stem.

How can I tell when Goliath Goldrush tomatoes are ready to harvest?

Harvest when fruits reach full color and slip easily from the vine with a gentle twist; for most tomatoes, that means they’re fully “ripe” (no green shoulder near the stem). If you see shoulders staying green or hard, give them a few more days in full sun. For best flavor, pick at peak ripeness rather than early—these are typically ready around 90 days from transplant under good conditions.