Orange Beefsteak Tomato is a standout variety with large, sweet fruit that are low in acid and bursting with flavour. The 10cm (4in) orange fruit have a classic beefsteak shape and meaty, dense texture that holds up beautifully when sliced. With a hint of fruitiness and minimal seeds, they’re ideal for fresh eating—especially in sandwiches and salads. The plants are indeterminate, meaning they’ll continue to produce fruit throughout the summer season when kept well picked and supported.

Where Can You Grow Orange Beefsteak Tomato?
Best grown in Zones 3–9, this variety thrives in full sun and rich, well-drained soil. Suitable for garden beds, greenhouses, or large containers with staking or cages for support.

History and Historical Uses
Beefsteak tomatoes have long been prized for their meaty flesh and size, making them favourites for fresh eating and slicing. The orange variant offers not only a cheerful colour but also a sweeter, lower-acid flavour. Tomatoes like these have been cultivated for centuries, with heirloom selections continuously refined for taste and productivity.

Canadian Zone Information
Zones 8–9: Start seeds indoors 4–6 weeks before the last frost; transplant to garden or containers in full sun.
Zones 5–7: Start indoors in early spring; transplant after last frost date.
Zones 3–4: Start indoors and grow under cover or in a greenhouse for best results.

How to Grow and Harvest Orange Beefsteak Tomato

Planting: Start seeds 6–8 weeks before last frost; transplant seedlings 45–60cm (18–24in) apart.
Watering: Water deeply and consistently; avoid overhead watering.
Harvesting: Harvest fruit when rich orange and slightly soft to the touch.
Maintenance: Provide support; prune lower leaves and suckers for airflow.

Seed Saving Tips for Future Supply

Choose Healthy Fruit: Select fully ripe fruit from healthy, productive plants.
Ferment Seeds: Scoop seeds into a jar with water and let ferment for 2–3 days.
Clean and Dry: Rinse seeds well and dry completely on a screen or paper towel.
Store: Keep in a cool, dry, dark place; viable for up to 6 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)