It's Tomato Time - Are They Ripe Yet?

Late August and early September are the months when many people look forward to fresh, ripe tomatoes. This is also the time when many are wondering how to tell when a tomato is ripe and ready to eat, and what to do to insure ripeness and avoid the starchy taste familiar with over ripe tomatoes.

Most tomatoes in the local grocery have been picked before they are fully ripe, on the theory that they will continue to ripen. This is true as long as tomatoes have not been refrigerated while green. It is important to keep tomatoes at 55-60 degrees so that they will continue to ripen and only store them in the refrigerator once they are fully ripe. Ripe tomatoes will feel firm to the touch. The shade of red is different for each variety of tomato. The real test of ripeness is in the taste, making local farmers markets with samples an excellent venue to find ripe tomatoes. An added benefit is that farmers love to talk about their produce, and are able to advise on how to stage and ripen tomato purchases.

Harvesting garden tomatoes will depend on the variety grown and a close watch on the weather. Master gardeners recommend picking tomatoes when they have "pink shoulders" or edges of pink around the top third of the tomato. It is best to leave the vine attached and bring the tomatoes indoors for continued ripening on a sunny windowsill. This method will prevent animals and bugs from destroying the fruit. It is also recommended that green tomatoes are picked if they are full size and appear ready to split. Indoor ripening will prevent spoiling on the vine.