Benary’s Giant
A robust heirloom beefsteak with enormous fruit, reliable in humid conditions, and a meaty texture that performs well across cooking applications.
Benary’s Giant produces some of the largest heirloom beefsteaks, often exceeding two pounds, with thick walls and few seeds. It tends to mature in 80–90 days and shows surprising resilience in heat and humidity—less prone to blossom end rot or cracking than many large-fruited types. Staking or caging is essential, as fruit weight can snap stems without support.
Its dense flesh holds shape exceptionally well when grilled, roasted, or dried, making it ideal for sandwiches, chunky sauces, or dehydrated tomato chips. Unlike many meaty varieties, it retains a mild sweetness and moderate acidity, so it rarely needs balancing in recipes. In soups, it contributes rich body without over-acidifying, and its skin peels easily after a quick blanch.
Plant it where it won’t compete for light—space 36–48 inches apart for maximum airflow. Side-dress with compost or balanced organic fertilizer at flowering, but avoid high-nitrogen inputs near fruit set to prevent excessive leafy growth at the expense of ripening. In rainy late summers, harvest green-shouldered fruit and let it ripen indoors to avoid splitting.
