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'Big Boy' Slicer Tomato

Solanum lycopersicum

'Aunt Ruby's German Green' (Indeterminate)

Originally from Ruby Arnold of Greeneville, Tennessee, this heirloom produces massive, 12 to 16-ounce fruits. The flavor is a revelation: it’s not tart like a "fried green tomato," but rather incredibly sweet, spicy, and complex, with a tropical undertone often compared to melon or pineapple.


Setting the Stage for Success

Soil & Fertilizer

Beefsteaks are the "bodybuilders" of the tomato world; they need a lot of protein (nitrogen) to grow the plant and a lot of carbs (potassium) to grow the fruit.

  • The Soil: Use a large container—at least 15–20 gallons. A beefsteak this size will quickly become root-bound in a small pot. Use a rich potting mix amended with calcium (like bone meal) to prevent blossom end rot.

  • Feeding: Use a balanced organic fertilizer at planting. Once you see the first yellow flowers, switch to a high-potassium "Tomato Feed" every 2 weeks.

The "Indeterminate" Support

Aunt Ruby is a vigorous, "vining" type. It will not stop growing until the frost hits.

  • Support: A flimsy grocery-store cage will not hold this plant. Use a heavy-duty cattle-panel cage or a sturdy 6-foot stake with strong garden ties. The fruit alone can weigh down and snap branches.

Maintenance, Trimming & Troubleshooting

The "Suckering" Debate

  • Pruning: Because this is a large-fruited variety, it is often best to prune "suckers" (the small shoots that grow in the "V" between the main stem and a branch). This directs the plant's energy into making 5–6 massive tomatoes rather than 20 tiny, mediocre ones.

  • Airflow: Remove the bottom 6 inches of leaves once the plant is 2 feet tall. This prevents soil-borne diseases from splashing onto the foliage.

The "Green" Ripeness Test

This is the biggest challenge for new growers! Since they don't turn red, how do you know they are ready?

  1. The Color: The skin will change from a "flat" grass-green to a warm, yellowish-gold green with a faint pink blush on the bottom (blossom end).

  2. The Feel: Give the fruit a gentle squeeze. It should have a soft "give," like a ripe peach. If it’s hard as a rock, it’s not ready.

Flavor & Culinary Delight

This is widely considered one of the top 5 best-tasting tomatoes in the world by heirloom enthusiasts.

  • The Slice: Because of its size and "meatiness," one slice can cover an entire sandwich.

  • The Appearance: When sliced, the interior is a brilliant, neon lime-green. It looks stunning on a platter paired with a red variety like 'Brandywine.'

  • Best Use: Best eaten fresh with just a pinch of sea salt and a drizzle of olive oil. Cooking it can muddy its delicate, fruity flavor.

Pro-Tip: The "Shoulder" Harvest

To prevent "catfacing" or cracking in large beefsteaks, harvest 'Aunt Ruby' when it is about 90% ripe (still slightly firm at the very top "shoulders") and let it finish ripening on your kitchen counter out of direct sunlight. The flavor will be identical, and the fruit will be much prettier!

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