🍅 Quick take: Mary Robinson’s German is a superb mid-season, indeterminate bicolor heirloom beefsteak. Known for producing massive yellow fruits heavily marbled with red and pink, they easily average 14 oz (400g) and can be pushed to nearly 2 lbs (900g) under good conditions. The flavor profile is exceptionally sweet and fruity, with a dense, “jammy,” meaty texture that contains very few seeds. It is widely praised for converting growers who normally dislike bicolors, producing heavily in both greenhouses and open dirt. Full summary ↓
Growers’ Notes and Photos (USDA Zones 4-6 Experience)
Mary Robinson’s German turned out productive and beautiful. It’s hard for me to judge the taste this year, since almost all my tomatoes ended up lacking in flavor and sweetness, with the exception of my dwarf varieties and Apricot Zebra Heart. This Mary also turned out a bit bland. I’m hoping it’s just the weather this year.
Edited September 4, 2020 by Irina Fedorova
Oh, and Rebel Starfighter Prime was tasty too.
Full Summary: Plant Habit, Yields, and Sweetness
- 🌿 Plant & Foliage: Indeterminate, mid-season. Vigorous vines that handle pruning well (commonly pruned to 2 leaders). Performs equally well in poly tunnels/greenhouses and outdoors in the open dirt.
- 🍅 Fruit & Shape: Large, oblate beefsteaks. The skin is a vibrant yellow heavily striped and mottled with red, and the interior is a striking pink/yellow sunrise pattern. Averages 14 oz (400g) but easily reaches 2 lbs (900g) under optimal feeding.
- 📈 Yield & Health: Very productive for a large bicolor beefsteak. Reliable and vigorous.
- 👅 Taste: Universally praised for its intense, fruity sweetness. The flesh is dense, “jammy,” and highly meaty with very few seeds. It is famous for changing the minds of gardeners who normally find bicolors too mild or mushy.
🍅 Have you grown Mary Robinson’s German? Drop a comment below! Do you agree it’s one of the best tasting bicolors, or did you find it a bit washed out in your climate?




