{"id":6035,"date":"2026-10-21T18:14:25","date_gmt":"2026-10-21T18:14:25","guid":{"rendered":"https:\/\/www.tomat-pomidor.com\/en\/?p=6035"},"modified":"2026-10-21T18:54:17","modified_gmt":"2026-10-21T18:54:17","slug":"oaxacan-jewel","status":"publish","type":"post","link":"https:\/\/www.tomat-pomidor.com\/en\/oaxacan-jewel\/","title":{"rendered":"Oaxacan Jewel Tomato Review & Photos: Mexican Heirloom Bicolor"},"content":{"rendered":"\n\n
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\n 5\/5 - (1 vote) <\/div>\n <\/div>\n
\ud83c\udf45 Quick take:<\/strong> Oaxacan Jewel<\/strong> (Joya de Oaxaca) is a gorgeous indeterminate<\/strong>, mid-to-late season heirloom<\/strong> beefsteak from Oaxaca, Mexico. It pumps out massive, striking yellow-orange slicers with ruby-red marbling, routinely tipping the scales between 20 oz and 2.2 lbs (600 g to 1 kg)<\/strong>. Forum growers love its super juicy, sweet, low-acid flavor, but warn that the tender skin gives it almost zero shelf life. For the best flavor, let this one ripen completely on the vine rather than finishing on the counter. Full summary \u2193<\/a><\/div>\n

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Growers’ Notes and Photos (USDA Zones 4-6 Experience)<\/h2>\n

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Angelina (Angelina) \u2b50 Pro Grower (11,374 posts)<\/span><\/div>\n<\/div>\n<\/div>\n
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Oaxacan Jewel. Indet, late season, heavy producer. Big, beautiful slicers. Vines topped out right around 5 ft (1.5 m) for me. Flavor has zero tartness, sweet and mild.<\/p>\n

Edited January 21, 2017 by Drosera<\/em><\/p>\n<\/div>\n<\/div>\n

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Olelya (Olya) \ud83c\udf31 Member (19 posts)<\/span><\/div>\n<\/div>\n<\/div>\n
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Oaxacan Jewel from Popenko seeds. Regular leaf. Had one monster ripen up, pushing nearly 2.2 lbs (almost 1 kg). The texture really caught me off guard: crazy juicy, juice just ran everywhere. The shoulders stayed green and underripe while the bottom went completely soft. ??? Flavor was good though, pleasantly sweet.<\/p>\n<\/div>\n<\/div>\n

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Russi (Anna) \u2b50 Pro Grower (1,275 posts)<\/span><\/div>\n
\ud83d\udccd Ramensky District, Moscow Region, Russia (USDA Zone 4)<\/div>\n<\/div>\n<\/div>\n
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Grew this beauty this season. Absolutely delicious tomato!<\/p>\n

\"Oaxacan<\/a><\/p>\n<\/div>\n<\/div>\n

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deliza (Lyubov) \u2b50 Pro Grower (6,081 posts)<\/span><\/div>\n
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Here is my Oaxacan Jewel. Loved this variety! Sweet, gorgeous colors, and every single fruit was a hefty slicer.<\/p>\n

\"Oaxacan<\/a>
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deliza (Lyubov) \u2b50 Pro Grower (6,081 posts)<\/span><\/div>\n
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tomik (Tamara) \u2b50 Pro Grower (3,337 posts)<\/span><\/div>\n<\/div>\n<\/div>\n
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I loved this Jewel too! Heavy producer, delicious, rich and sweet.<\/p>\n

\"Oaxacan<\/a><\/p>\n<\/div>\n<\/div>\n

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Ninulia (Nina) \u2b50 Pro Grower (39,665 posts)<\/span><\/div>\n
\ud83d\udccd SE Nizhny Novgorod Region, Russia (USDA Zone 4)<\/div>\n<\/div>\n<\/div>\n
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Mine turned out on the smaller side with potato leaf foliage, but it was still early and tasty. Reminds me an awful lot of Gold Medal. I was actually scooping seeds from both side-by-side, eating slice after slice… honestly couldn’t tell them apart by flavor. Looks-wise, the tomatoes were dead ringers. Both indeterminate vines, potato leaf.<\/p>\n<\/div>\n<\/div>\n

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ilja (Ilya) \u2b50 Pro Grower (758 posts)<\/span><\/div>\n
\ud83d\udccd Klinsky District, Moscow Region, Russia (USDA Zone 4)<\/div>\n<\/div>\n<\/div>\n
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Oaxacan Jewel turned out mid-to-late season for me. In the hoophouse, the plant hit nearly 6.5 ft (2 m). Regular leaf foliage if I recall correctly. Average yield. The tomatoes were sweet and delicate with very soft flesh, but they went overripe fast. Really liked the flavor.<\/p>\n

\"Sliced<\/a><\/p>\n<\/div>\n<\/div>\n

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Valtwelve (Valery) \u2b50 Pro Grower (1,847 posts)<\/span><\/div>\n
\ud83d\udccd Samara \/ Ufa border region, Russia (USDA Zone 4\/5)<\/div>\n<\/div>\n<\/div>\n
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Grew seeds from V. Redko. Raised in the greenhouse, pruned to 2 stems. Sturdy plant, medium canopy density. Main stems are thick down low but tend to taper off under fruit load. Foliage is slightly larger than average, not terribly long. Canopy density pruned to 2 stems sits around 40-50%. Spread per stem is about 20 inches (50 cm).<\/p>\n

My overall yield took a hit because of rootbound, overgrown seedlings and a few early-season grower mistakes, only pulled about 9 lbs (4 kg) off the vine. Flavor is outstanding, neither tart nor overly sugary, tastes more like a rich pink beefsteak than a typical mild yellow. Solid 5 out of 5 stars. Definitely keeping this one in the rotation.<\/p>\n

\"Oaxacan<\/a>
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ianboganlui (Tatyana) \ud83c\udf31 Member (30 posts)<\/span><\/div>\n<\/div>\n<\/div>\n
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Oaxacan Jewel grew into an absolute heavyweight for me. Super juicy with very tender skin, but doesn’t keep well on the counter at all.<\/p>\n

\"Oaxacan<\/a>
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Elena Elena (Lena) \u2b50 Pro Grower (1,877 posts)<\/span><\/div>\n
\ud83d\udccd Belgorod Region, Russia (USDA Zone 5\/6)<\/div>\n<\/div>\n<\/div>\n
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Grew it outdoors. Plant stopped at 5 ft (1.5 m). Standard regular foliage. Matured as a mid-to-late season vine. Great overall yield. Every single beefsteak was a bruiser, easily 21+ oz (600+ g). Sweet, mild flavor without tartness, dripping juicy. It is way better to let these ripen fully on the vine, as fruit ripened off the vine loses noticeable flavor, at least that was how it went for me.<\/p>\n

\"Oaxacan<\/a>
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Full Summary: Plant Habits, Yield, Flavor, and Handling<\/h2>\n