Cherokee Chocolate is derived from Cherokee Purple. Craig LeHoullier noticed a fruit with a different color in 1995 and subsequently preserved the new line. It was a subtle difference discovered in the garden that gave rise to yet another prized variety.
The chocolate-mahogany-colored fruits weigh 300–500 g here. They are very fleshy, have thin skin, and a delicious, full-bodied flavor. They are best served in thick slices on a plate or on a sandwich. They ripen about 75 days after transplanting, and the tall plant requires support.
