When Are Tomatoes Ripe?

Did you know that tomatoes ripen from the inside out? Each variety has color changes on the outside to signal harvesting time. The best tasting tomatoes are those left to ripen on the vine. Tomatoes will continue to ripen after they have been picked, but their flavor and juiciness does not intensify as they ripen. Tomatoes shipped in cold trucks arrive in stores a pinkish-orange or orange-red color. They will never taste like those picked at the peak of ripeness from the vine.

When looking for a ripe tomato, its color should be a deep, rich red. It should feel soft and give just a bit. Growing tomatoes at home is a different story when it comes to judging ripeness. The Sun Gold variety of cherry tomatoes will be deep orange. The Black Cherry tomato is deep purple and Aunt Ginny's mid-sized tomato is really pink when ripe. When the Snow White Cherry is a very pale ivory yellow, it's time to pick. Green Zebras change from that almost shiny unripe green to a mellow green with creamy stripes. German Greens begin to develop a pink blush on the shoulders when ripe. The large beefsteak tomatoes are a signature rich red.

If you pick some that are not quite ripe, let them ripen inside. Tomatoes should never be refrigerated and should not be left in direct sunlight to ripen or they start to break down. Keep the stem side up or the shoulders will begin to flatten. When it comes down to it, you need to understand tomato lingo to determine ripeness. A “black” tomato is ripe when dark purple. A “purple” one is ripe when pink and “golden” varieties are orange. When in doubt, pick one and taste it. The flavor speaks volumes.