jcm05
Administrator
Posts: 1,685
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Post by jcm05 on May 10, 2010 13:59:20 GMT -5
Is there some rule of thumb? Some secret of knowing a ripe green tomato, from a green tomato that isn't ripe? Since I have no clue on this, I refuse to grow any green tomatoes at all. I want to know when a tomato is ripe. The best way to tell is like Spud said...by feel. The fruit starts to soften when it ripens. Most GWR fruit have a yellow epidermis which makes them easier to tell when they are ripe due to the amber color they develop from the skin color. See the photo of cherokee green below. Other varieties like Green Giant have a clear epidermis. So as the fruit ripens it does not develop the amber blushing and is therefore more difficult to tell.  |
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peppereater
Breeder in Training
TREE HUGGER
just tell me when to shut up
Posts: 230
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Post by peppereater on May 10, 2010 15:21:30 GMT -5
I'm not sure if I have pics, but I've grown ARGG twice. Never had a problem with determining ripeness. Just as said before, there is some give to it. It's like finding a reasonably ripe red, if it's hard, it isn't ripe, if it has some give without being too soft, it's ripe. I judge ripeness in avacadoes, mangos, peaches, all sorts of th ings in the store by this same feel, a little give. Also, ARGG, as jt said, develops a slight amber tint when ripe, although I've picked some that were totally green yet still ripe.
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Post by gobmaters on May 10, 2010 18:31:10 GMT -5
I am not familiar with a wide range of GWR varieties, but all the ones I have seen soften very quickly as they ripen and have a melting texture, much like a ripe peach. Are there any GWR varieties that maintain a firmer flesh as they ripen?
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