Tomato 'Bradley'

Lycopersicon lycopersicum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Lycopersicon (ly-koh-PER-see-kon) (Info)
Species: lycopersicum (ly-koh-PER-see-kum) (Info)
Cultivar: Bradley
Hybridized by Univ. of Arkansas
Registered or introduced: 1961
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4-6 ft. (1.2-1.8 m)

6-8 ft. (1.8-2.4 m)


24-36 in. (60-90 cm)

Sun Exposure:

Full Sun


Parts of plant are poisonous if ingested

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Ferment seeds before storing

Properly cleaned, seed can be successfully stored

Growing Habit:


Fruit Shape:


Fruit Size:

Medium (under one pound)

Days to Maturity:

Mid (69-80 days)

Fruit Colors:


Seed Type:



Fresh, salad

Fresh, slicing


Disease Resistance:

Fusarium Wilt (F)

Leaf Type:

Regular Leaf

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Unknown - Tell us

Where to Grow:

Unknown - Tell us


This plant has been said to grow in the following regions:

Alexander, Arkansas

Batesville, Arkansas

Long Beach, California

Miami Beach, Florida

Augusta, Georgia (2 reports)

Hopkinsville, Kentucky

Manitou, Kentucky

Milan, Tennessee

Murfreesboro, Tennessee

Grand Mound, Washington

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Gardeners' Notes:


On Jun 13, 2011, markf424 from Austin, TX wrote:

I grew this from seed and got a reasonable start here in Texas, about a week before average last frost. Things warmed up quickly this year, but production was decent until we hit 90, then stopped by mid-May. My single plant gave me about a dozen well sized, well formed fruits. Flavor, however, was relatively bland. I'm aware these are warm climate tomatoes and would expect that they don't require cooler evenings. Our evenings during ripening were in the low 70s. Conversely, my Arkansas Traveler plant right next to this one outproduced and well outflavored it. I'm unlikely to try this variety again in my limited size urban garden.


On Jan 21, 2010, markym from Long Beach, CA wrote:

I Have grown the Bradley tomato from seed for two years and flavor wise it is one of my favorites. It is one however that doesn't have much shelf life and needs to be eaten promptly. (not that, that is a real problem) The seeds germinate well and I haven't had any problems with disease here in S. California.


On Jun 9, 2006, kyle_and_erika from Batesville, AR wrote:

Bradley is very popular around here and for good reason. It sets fruit in hot humid conditions although the fruit size falls off in the hottest part of the year. The plants stay a manageable size and are very disease resistant. This was one of Erika's favorites last year as far as taste was concerned.

If I had to describe the taste I would say that it had plenty of acid as well as plenty of sugar. The taste of Bradley seems to be more sensitive than other varieties to the amount of water it receives: more water=less taste.

But with our dry hot summers it is a real standout.


On Jul 20, 2004, wxly from Nashville, TN wrote:

I have been a rabid fan of Bradley tomatoes for several years. However, I find that this year's crop (at least those grown and sold in the Nashville, Tn. area) have a decidedly different taste. They are much less acid and do not have the same rosy color as previously. Has somebody experimented with the seeds sold this year to maybe produce a tomato more suited to shipping?


On Oct 22, 2003, Farmerdill from Augusta, GA (Zone 8a) wrote:

This tomato is an improved version of the Gulf State market used for years for the fresh market niche in southern Arkansas. Of Gulf State Market parentage, Bradley was introduced by the University of Arkansas in 1961. Has the eye appeal and taste of the Gulf State Market with resistance to Fusarium. Does well in Georgia. Highly recommended for lovers of pink globe tomatoes.


On Jul 25, 2003, jhnsndmark from Alexander, AR wrote:

This tomato is very soft and sweet. There are not many ways to use it other than simply eating it whole. The Bradley tomatoes taste, however, is absolutely worth the trouble to find them. They also grow in Warren, Arkansas.