🍅 Quick take: Mendigorria is an indeterminate Spanish heirloom slicer (originating from the town of Mendigorría in Navarre, Spain) that produces large, meaty, firm red beefsteaks with a distinctive matte, almost frosted skin sheen. Grown in USDA Zone 4, it showed excellent fruit quality, zero cracking, and a classic, well-balanced tomato flavor. Full summary ↓
Grower’s Notes and Photos (USDA Zone 4 Experience)
Indeterminate slicer variety with regular leaf foliage. The fruits are large, gorgeous red beefsteaks, and the red skin looks almost like it has a fine matte dusting or sheen to it. The fruit are top-notch quality and didn’t crack at all.
In my growing conditions, the flavor turned out nicely balanced, and the fruit were firm and meaty. This variety ran pretty late for me because I ended up having to top and re-root the seedling in April, which obviously set back fruit production. Definitely gonna grow it again.
Full Summary: Plant, Fruit Quality, Taste and Maturity
- 🌿 Plant: Indeterminate vine with regular leaf foliage.
- 🍅 Fruit & Quality: Large, firm, meaty red beefsteaks with an attractive matte or lightly frosted skin sheen. Highly resistant to cracking.
- ⏳ Maturity: Typically mid-season, though it ripened late in this grow-out after the seedling had to be topped and re-rooted in April.
- 👅 Taste: Balanced, classic tomato flavor in Zone 4, with dense, meaty flesh.
- 🌎 Who Reviewed It: Reviewed by ElenaN in Kostroma, Russia (USDA Zone 4).
🍅 Grown Mendigorria? Share your zone and how it did for you in the comments below, and add your photos!
