When you picture a tomato, do you see a round, red fruit with a classic sweet-tart flavor? That's what most of us grew up with, because it's mostly what stores sell. But heirloom tomatoes come in a whole rainbow of colors, and each color tends to bring its own flavor. In this guide, you'll learn what each tomato color usually tastes like, which varieties to try, and how to use them in the kitchen.
Does tomato color really affect flavor?
Color is a helpful hint, though not a hard rule. A tomato's color comes from pigments like lycopene (red), carotenes (yellow and orange) and chlorophyll that stays in the flesh or skin (green and the darker purple types). Flavor comes from the balance of sugars, acids and aromatic compounds. Varieties in the same color group often share a similar taste, so color is a good place to start when choosing what to grow.
Red and pink: the classic balance
Flavor: Bold, sweet and tangy, with that classic “tomato” bite. Pink types tend to be a little milder and softer.
Best for: Sandwiches, slicing, sauces and canning.
- Brandywine Red (about 80 to 100 days from transplant): big beefsteaks with rich, old-fashioned flavor.
- Roma (about 75 to 80 days): a meaty paste tomato for sauce and salsa.
- German Johnson (about 80 to 90 days): a large pink tomato with a meaty texture.
Yellow and orange: sweet and mild
Flavor: Fruity and mellow. Many people describe them as less acidic, though they often just have more sugar balancing the acid.
Best for: Snacking, salads and anyone who finds red tomatoes too sharp, including many kids.
- Yellow Pear (about 70 to 80 days): bite-sized, pear-shaped fruits that are mild and sweet.
Purple and black: rich and complex
Flavor: Deep, sweet and savory, often described as smoky or almost salty. These are the tomatoes many gardeners call their favorites.
Best for: Fresh slicing, caprese salads and anywhere the tomato is the star.
- Cherokee Purple (about 80 days): dusky rose-purple fruit with a rich, sweet, complex flavor.
Green when ripe: bright and tangy
Flavor: Zesty and sharp, with a citrusy kick. These are varieties meant to stay green, not unripe red tomatoes.
Best for: Salsas, salads and adding a pop of color.
- Green Zebra (about 75 to 80 days): green with yellow stripes and a bright, tangy flavor.
How do you tell when colorful tomatoes are ripe?
Non-red tomatoes can be tricky. Instead of waiting for a certain color, check these signs:
- Feel: Ripe fruit gives slightly when gently squeezed.
- Color change: Green Zebra develops yellow-gold stripes. Purple types darken, and the shoulders may stay a bit green.
- Ease of picking: A ripe tomato usually comes off the vine with a gentle twist.
Try a tomato taste test
One of the most fun things you can do in the garden is grow one tomato of each color and hold a taste test. Slice them side by side with a little salt and see which you like best. You might be surprised.
For an easy start, our Heirloom Tomato Blend gives you a mix of varieties in one packet.
Plant a rainbow this year
A garden with just one red tomato is missing a lot of flavor. Pick a few colors, start seeds about 6 to 8 weeks before your last frost and enjoy the variety. All our seeds are non-GMO and USA grown, and I pack them by hand here in Minnesota. Browse our heirloom tomato seeds.
More growing guides