Finding green tomatoes scattered beneath the vine is common, often caused by heavy rain, wind, or sudden temperature changes. Fortunately, tomatoes are climacteric fruit, meaning they continue to ripen after being separated from the parent plant. Gardeners can either encourage the fruit to turn red or embrace its naturally tart, firm green state for culinary purposes. Both options salvage the harvest and extend the enjoyment of homegrown produce.
Assessing the Fallen Tomato’s Condition
The first step in salvaging fallen fruit is a careful inspection, as the tomato’s maturity level and physical integrity determine its best use. Immediately discard any tomatoes showing obvious signs of spoilage, such as soft areas, mold, or deep splits. Superficial blemishes or nicks are generally acceptable, but monitor them closely if you plan indoor ripening.
Distinguish between an immature green tomato and a mature green one. An immature tomato is rock-hard and small, making it better suited for cooking as it will not ripen properly. A mature green tomato has reached its full size and has a pale, whitish-green color; if sliced, the seeds are fully formed.
The best candidates for indoor ripening are those at the “breaker stage,” indicated by the first hint of color on the blossom end. At this stage, the tomato has produced the necessary compounds to complete ripening off the vine. Mature green tomatoes will also ripen successfully, though they take longer.
Methods for Indoor Ripening
Indoor ripening relies on controlling temperature and the concentration of ethylene gas. Ethylene is a plant hormone that naturally triggers the ripening process in climacteric fruits. Since tomatoes do not require sunlight to ripen, moving them to a controlled indoor environment is highly effective.
The ideal temperature range is between \(60^\circ\text{F}\) and \(75^\circ\text{F}\) (\(15^\circ\text{C}\) and \(24^\circ\text{C}\)). Temperatures below \(50^\circ\text{F}\) halt the process. Conversely, temperatures above \(85^\circ\text{F}\) inhibit the production of necessary pigments, resulting in mealy, poorly colored fruit. A dark location, such as a basement or closet, is preferable to a sunny windowsill, which can cause overheating and uneven ripening.
To trap the naturally emitted ethylene and speed up the process, use a confined space like a paper bag or cardboard box. For maximum efficiency, place a high-ethylene-producing fruit, such as a ripe apple or banana, inside the container with the tomatoes. The container should be loosely closed or covered to contain the gas while allowing minimal air exchange.
You can also wrap individual tomatoes in newspaper or store them in a single layer in a box, ensuring they do not touch. This prevents mold from spreading between fruits. Check the fruit every few days, removing any that have softened excessively or developed dark spots, and take out the newly ripened tomatoes.
Culinary Uses for Unripe Tomatoes
Not all green tomatoes are destined for a red blush, as the unique characteristics of the unripe fruit lend themselves to specific culinary preparations. Unripe tomatoes possess a notably firm texture and high acidity, giving them a distinct tart flavor that contrasts well with rich or sweet ingredients. These attributes make them far more versatile than many people realize.
The most famous application is fried green tomatoes, where the firm texture holds up when sliced and coated. The tomato’s tartness cuts through the richness of the frying oil, providing a balanced flavor.
The high pectin content also makes them ideal for preservation, such as jams, chutneys, and relishes that set easily. Their acidity allows them to be substituted for tomatillos in salsa recipes, providing a bright, tangy base for salsa verde.
When preparing green tomatoes, it is recommended to cook them. They contain a higher concentration of the naturally occurring glycoalkaloid solanine than ripe tomatoes, and cooking helps break down the solanine, making them safer for consumption.
Other Culinary Applications
Spiced green tomato chutney or sweet-and-sour relish utilizes the fruit’s tartness, pairing well with grilled meats, sandwiches, or cheese boards. Simply slicing and pickling them in a brine of vinegar, salt, and spices capitalizes on their firm structure, yielding a crisp, tangy condiment ready in just a few days.