Looking for a medium mid season red tomato with texture like cherokee purple or some of the good silky pinks.

I have no idea what "silky" means. A degree of smoothness? Firmness?

As for firmness, my scale is 1 - mealy/mushy, 2 - soft, 3 - medium, 4 - firm, and 5 - hard.
Cherokee Purple and most blacks, in my garden, fall into the soft category. Most reds and pinks fall into the medium category. This is for meaty hearts and beefsteaks. I really don't rate the bags-of-gel types.

Tormato wrote: ↑Thu Oct 06, 2022 7:55 pm I have no idea what "silky" means. A degree of smoothness? Firmness?

As for firmness, my scale is 1 - mealy/mushy, 2 - soft, 3 - medium, 4 - firm, and 5 - hard.
Cherokee Purple and most blacks, in my garden, fall into the soft category. Most reds and pinks fall into the medium category. This is for meaty hearts and beefsteaks. I really don't rate the bags-of-gel types.

You probably wouldn't know what a pull peelable is either? Most times a pull peelable has a silky smooth flesh texture. Almost drink a slice after it's peeled, and will completely destroy a burger or sammich.

creamy smooth brandywine like
I can find this in pinks and blacks but not reds so far.

@strawbaleking
What reds have you tried?

I miss BBQ potato chips!

Marbonne (red hybrid, 69 dtm) is reported (Johnny’s) to have a soft, smooth texture. Brandywine OTV (red OP, 72 dtm) Is said to have a buttery texture(heirloomtomatoplants.com). Tati's Wedding (red OP, 80 dtm) has been described as silky(same as above).

Never grown these particular tomatoes myself. I do plan on growing Brandywine OTV in 2023.

With reds, it's tough for me to find ones with great flavor. So, I've never thought about smoothness of texture. Neves Azorean Red and Bacon Lettuce and This are two of the best red beefsteaks that I've trialed. In my experience, there are many more red hearts than beefsteaks with great flavor. But again, I never thought about texture with those either.

A buttery texture, to me, means a very meaty and fairly firm tomato. Seek-No-Further Love Apple (a pink) comes closest to the perfectly firm but melting texture, for me.

Reds are basically an afterthought in my garden. Hundreds of pink varieties equal or exceed the best reds for flavor, so I stick mostly with the pinks.

IMO, firmness starts-n-ends with the Yaqui VFFNA Hybrid, a staple in Jardín del Gotch!
https://tomatogrowers.com/products/yaqui-vffna-hybrid

The Gotch

Yeh, reds would be an afterthought but after covid lessening of taste for months now and some continued blandness in my pinks - except in Terhune and Rebel Yell - (that I firmly am working to resolve) I thought maybe I could get some bold reds.

But I have always felt that texture for me was almost half the tasting experience of all foods.
I tend to find many pinks and many blacks have my preferential creamy texture but with juicy - meaning enough gel. That gel gives complexity for me in taste. Too meaty and little gel I can't taste...like most hearts. I also didn't like Prudens.

Since I am in a cooler weather PNW I am trying to also stay away from the larger late tomatoes. Under a pound.

Most of the reds I have tried for years were hybrids or were too big. Every single time I grow any hybrid, for me it's always a spitter. Well except for that new Damsel. But that is a pink! But it was extremely late.

OP I have tried previously in California,
Neves (always had a weird huge fibrous octocore - ),
Andrew Raharts Jumbo red (not a fair trial the heat was ridiculous tasted weird won't be a problem normally now),
Brandywine OTV (never a single fruit before dying of fusarium but I won't have that problem now),
In WA,
Cosmonaut Volkov (thick skin),
Moscovich (ok but not early really),
Druzba (ok best of the lot)
Matsu Express (for me was very ribbed and ok)

I will check out Tatti's Wedding. Seems to fit.
I do have Brandywine OTV on my list can anyone tell me their experiences with it?
Or Nepal or Beliy Nayiv?

I really can't help you much with reds. Nearly all are duds in my garden, while the pinks are fantastic. Have you tried Pervaya Lyubov (a pink beefsteak) ? It's the earliest, great tasting, fairly large tomato, of any color, that I've ever trialed.

It's on my list as well as Aunt Ginnie. Is Aunt Ginny's Purple juicy?

strawbaleking wrote: ↑Fri Oct 07, 2022 1:05 pm It's on my list as well as Aunt Ginnie. Is Aunt Ginny's Purple juicy?

Similar in juiciness to Brandywine Sudduth, Stump Of The World, and many other pinks.