Gold Medal (. Ruby Gold and Early Sunrise) is a classic bi-colored beefsteak reintroduced in the 1970's by Ohio tomato collector Ben Quisenberry. Early records indicate that John Lewis Childs, a seed merchant in the 1920's, was one of the first commercial producers of this tomato. He described it thus in his 1921 catalog. "It is a large luscious and superlatively beautiful fruit. Color outside ruby-red suffused marble and blended with gold. Inside a beautiful canary-yellow variegated with rich ruby... The fruit is very large, very smooth and of the richest flavor, lacking the rank acid of many tomatoes. Flesh also the most tender and melting of any tomato we ever tasted." When Ben Quisenberry reintroduced this tomato in his 1976 catalog, he described it as "The sweetest tomato you ever tasted. The yellow with streaks and blotches of red makes them very attractive and a gourmet's joy when sliced."
Gold Medal produces generously large fruits, often well over 1 pound. One home cook reports paying $ at her local farmer's market for a single ginormous Gold Medal tomato. (Your backyard Gold Medal tomato patch could be worth a fortune!) You'll definitely want to enjoy this one sliced. (Try it on a grilled cheese sandwich with provolone and basil and turn an ordinary lunch into luncheon heaven.) Gardeners report that Gold Medal grows well in climates with cool nights. Gold Medals are robust early growers so seedlings are hardy to plant as early as possible. Indeterminate, 80-90 days from transplant. 100 seeds (a $ value).