Yes, you can absolutely pick green tomatoes, and they will ripen after being harvested. A “green tomato” in this context refers to an unripe fruit that has reached its mature size but has not yet begun the color change, known as the “breaker” stage. This practice of picking mature green fruit is common among home gardeners, often done near the end of the growing season or as a protective measure against pests and weather.
Understanding the Safety of Green Tomatoes
The primary safety concern with unripe tomatoes is the presence of the glycoalkaloid compound tomatine. This alkaloid is a natural defense mechanism for the fruit, deterring consumption before the seeds are mature. The concentration of tomatine is highest in truly immature, small, and hard green tomatoes.
However, these levels decrease significantly as the fruit approaches mature size. Mature green tomatoes intended for indoor ripening contain minimal amounts of this compound. For most healthy adults, the amount of tomatine in a mature green tomato is not a concern.
Primary Reasons for Early Tomato Harvest
The most frequent reason for harvesting tomatoes before they have fully ripened is the threat of cold weather and frost. Tomato plants are highly susceptible to freezing temperatures, and frost damage prevents further ripening, making the fruit inedible. Picking the fruit allows gardeners to extend their harvest for several weeks or even months indoors.
Early harvest is also a strategy for mitigating damage from garden pests, such as squirrels, which target fruit as it begins to blush. Removing green fruit can also help slow the spread of certain plant diseases. Furthermore, picking fruit that has reached full size but not color can prevent radial cracking, which occurs when a full-sized tomato receives excess water.
Techniques for Indoor Ripening
The ripening process continues off the vine, driven by the plant hormone ethylene gas rather than sunlight. To successfully ripen green tomatoes, the ideal temperature range is between 68°F and 75°F, which is warmer than the ambient temperature in many basements or garages.
Paper Bag Method
A common and effective method is the “paper bag trick,” where a few unblemished tomatoes are placed in a brown paper bag. Folding the top loosely traps the ethylene gas the tomatoes naturally produce, accelerating the process. Placing an ethylene-producing fruit, like a ripe banana or apple, in the bag can further speed up the ripening.
Newspaper Method
For larger quantities, the “newspaper method” involves placing tomatoes in a single layer in a shallow box, separated by sheets of newspaper. This prevents contact between the fruit, minimizing the risk of rot spreading. Regardless of the method used, it is important to check the fruit every few days and remove any that show signs of spoilage.
Culinary Applications for Unripened Fruit
Green tomatoes are celebrated in the kitchen for their firm texture and distinct tart, acidic flavor. This unique profile makes them perfectly suited for preparations where they are not intended to ripen. The most famous application is the classic Southern dish, fried green tomatoes, where the firm slices are coated in cornmeal and pan-fried.
The high acidity and robust structure of the fruit also make them excellent for preservation. They are frequently used to make tangy relishes, chutneys, and pickles, utilizing the fruit’s tartness for an extended shelf life. The fruit can also be baked into sweet dishes, like a green tomato pie, where their tartness mimics the flavor of rhubarb.