It's a nuisance when the last tomatoes don't ripen anymore. Despite their green colour, the fruits do not have to be disposed of in the compost. There are methods to let them ripen. Impatient people can use the immature specimens in the kitchen.

Green tomatoes can often be ripened later

Table of Contents

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  1. the essentials in brief
  2. Ripe green tomatoes
  3. Store green tomatoes
  4. Toxic or edible?
  5. Process green tomatoes
  6. Green tomatoes - recipes
  7. Immature or green ripe
  8. frequently asked Questions

    9. the essentials in brief

    • In order for green tomatoes to ripen, warm temperatures and high humidity must be guaranteed. Storage is possible in clay pots, boxes or glasses.
    • Green tomatoes contain solanine, which breaks down as they ripen. Despite the toxic active ingredient, unripe fruits can be eaten.
    • The early harvest is preserved by pickling and boiling it. The solanine content decreases through lactic acid fermentation.
    • Not yet mature specimens are suitable for the preparation of chutneys and jams. Soups should be made from green ripe varieties. They remain green when ripe and contain hardly any solanine.

    How do green tomatoes ripen?

    If the tomatoes are already slightly red, they often fully ripen even after harvesting

    Green tomatoes are only suitable for storage when the flesh has slightly ripened. You can recognize this stage of ripeness by the yellowish sticky flesh inside. Completely green specimens usually no longer ripen. If these are damaged by cracks, you should dispose of the fruit on the compost. Fungi or bacteria may already have settled in the pulp.

    If the tomatoes are intact, the ripening process can be influenced by certain conditions. Leave the stalks attached to the fruit for better flavor. Ideally, these are still attached to the plants so that you can store the entire crop until it is ripe. But the process also works with fallen vegetables.

    warm temperatures

    If you have to harvest your tomatoes green in autumn because of the risk of frost, you can let the vegetables ripen in a warm environment. Temperatures between 18 and 20 degrees Celsius are ideal. Apples and bananas can accelerate ripening because these fruits emit ripening gases. Tomatoes also excrete ethylene, which is why wrapping them in newspaper is a successful method of post-ripening. The gas collects around the berries and accelerates the ripening process.

    This is how green tomatoes ripen:

    • Cut off heavily laden plants at the base
    • Remove leaves from stem
    • Hang the plant upside down

    High humidity

    High humidity, which should be at least 80 percent, is essential for the post-ripening process. A range between 86 and 90 percent is ideal. Caution is advised, because if the cellar is too damp, the tomatoes rot quickly and fruit flies are attracted. If the air is too dry, there is a risk of dehydration.

    Red Foil

    Scientists have found that red foil has a positive effect on the ripening process. This reflects long-wave light frequencies that mobilize a specific protein in the tomato. She is led to believe that the plant is already bearing ripe fruit. A kind of competition develops, in which immature specimens want to catch up with their supposedly mature neighbors. In this way, maturation is accelerated.

    Storage tips

    In order for the after-ripening to work optimally, the tomatoes should still have a piece of the stalk. This prevents fungi and bacteria from getting into the pulp. Irrespective of how they are stored, you should check the tomatoes daily to quickly detect any damage. The tomatoes do not need light for the ripening process, which is why you can store the fruit in a dark room.

    These places are suitable for storage:

    • dark pantry
    • warm boiler room
    • cool pantry

    digression

    The maturity in the dark

    The plant needs the sun's energy to develop sugars. These ensure a pleasant fruit sweetness. If the fruits are harvested green, the plant can no longer store any sugar or other nutrients. As a result, the ripened fruits usually taste watery and bland.

    Sun-ripened tomatoes, on the other hand, are more flavorful. The fact that the fruits turn red even without sunlight depends on the coloring agent they contain. In sunny locations, they produce the color lycopene, which is one of the carotenoids. However, the biosynthesis of the substance does not require UV light and so green tomatoes turn red even in the dark.

    bed

    If the weather conditions permit, you should allow tomatoes to ripen in the greenhouse. To do this, the plant stalk is snapped off and placed on a wooden slat or permeable film. It is important that the fruits have no contact with the ground. Waterlogging impairs the ripening process and leads to mold growth. As soon as the outside temperature falls below twelve degrees Celsius, you should cover the plants with warming foils.

    windowsill

    A small harvest also has a place on the window sill of the south window. In the sun, you enjoy the benefit of accelerated ripening because the red pigment builds up faster under direct sunlight. Make sure the temperatures don't fluctuate too much. If the fruit is stored below ten degrees for a long period of time, the taste will be severely affected.

    paper bag

    Tomatoes can also ripen in a paper bag

    A paper bag is a more convenient storage method than loose newspaper. You can put several berries directly into the bag and seal it. A plastic bag is also suitable if it is provided with sufficient ventilation holes beforehand.

    carton and wooden basket

    Larger quantities of tomatoes can be stored in a cardboard box or a wicker basket lined with newspaper. Place the fruit in the container so that they are not touching. You can also store your harvest on top of each other if you put at least six layers of newspaper between the tiers. More than three layers will endanger the bottom tomatoes.

    mason jar

    Individual specimens can be placed in a screw-top or preserving jar to save space. Through the glass you can optimally control the after-ripening. Make sure that the container is not completely full. When you close the lid, the fruit should be able to move freely. In this way you avoid pressure points and prevent the formation of rot. It takes about two weeks for the tomatoes to turn red.

    Römertopf

    Clay pots are ideal for storage because their porous structure ensures an optimal microclimate with humid conditions. To kill fungal spores and bacteria that may have settled in the container, you should place it in the heated oven for half an hour. Then fill the Roman pot completely with water so that the pores can soak up water. Pour off the water and roughly dry the material.

    • Lay the fruit loosely on top of each other
    • Place the lid or saucer upside down on the jar
    • Fill with water so that the humidity inside increases
    • Put the jar in a warm place
    • check every two to three days

    Are green tomatoes poisonous or edible?

    Tomatoes belong to the nightshade family, which are known for their toxic ingredients. All parts of the plant contain the alkaloid solanine. The unripe fruits, which can hardly be distinguished from the rest of the plant because of their green colour, also contain solanine. The concentration of the toxic solanine decreases with increasing degree of ripeness. Ripe tomatoes, on the other hand, contain a lot of lycopene, which has a health-promoting effect.

    Concentration in ripe tomatoes Recommended daily amount
    potassium 237 mg 5 %
    vitamin C around 14 mg 23 %
    vitamin E around 1 mg 4 %

    solanine content

    The information on the solanine content varies depending on the source. Concentrations between nine and 32 milligrams of solanine per 100 grams of unripe pulp are common. There are people who eat green tomatoes. In southern countries, the unripe fruit is part of the diet, but in Central Europe the fear of solanine poisoning spoils the appetite.

    Green tomatoes contain the toxic solanine. However, consuming small amounts is harmless.

    Many red tomato varieties are harvested when they are unripe, as they are better able to withstand the long transport routes at this stage. They ripen by the time they are sold, which reduces the solanine content to around two milligrams per 100 grams of semi-ripe, orange-red fruit. The Stiftung Warentest states that this amount is too small to cause poisoning. In fully mature specimens, the solanine content is less than one milligram.

    protection mechanism

    Solanine has a bitter taste and is primarily used to ward off predators. This protects the plant from its immature seeds. Only when the development is complete do the fruits turn an attractive red and the defense substance solanine is broken down.

    Can you eat green tomatoes?

    Unripe tomatoes are poisonous

    The first signs of poisoning can appear after consuming 25 milligrams of solanine. An adult experiences severe symptoms from a quantity of 200 milligrams. The consumption of higher amounts damages the central nervous system and only a quantity of 400 milligrams of solanine is considered a lethal dose. Excessive consumption can cause the following symptoms in humans:

    • Stomach pain or inflammation of the stomach lining
    • nausea and vomiting
    • a headache
    • Scratchy throat

    To experience initial poisoning, a human must ingest 625 grams of unripe tomatoes in their raw state. However, this case is very unlikely, since the bitter taste in such quantities acts as a deterrent. If you eat small amounts of green tomatoes, you don't have to worry about poisoning. The Stiftung Warentest reports in number 8/2003 that the solanine content in slightly green tomatoes is too low.

    Ideas for using green tomatoes

    Green tomatoes are considered edible under certain circumstances. The film "Green Tomatoes" already suggests this, in which two women from the southern states serve fried green tomatoes to the guests of their café. According to the Stiftung Warentest, the solanine concentration of the pulp decreases when it is processed further. You can also use unripe tomatoes sensibly and do not have to dispose of them in the compost.

    Put in the green tomatoes

    Solanine is resistant to acids, so soaking does not reduce its concentration. Since the pickled fruit is eaten as a side dish and not in large quantities, it is still safe to enjoy.

    Quarter the tomatoes and place the pieces in a mason jar. Add garlic, onion rings, juniper berries, chili and peppercorns to taste and pour the vinegar over the glass. Sugar and salt refine the taste. Closed, the jar is stored in a dark place for the next three weeks.

    Boil unripe fruit

    If the harvest hasn't fully matured, use intact specimens for a tasty winter vegetable. Cut the tomatoes into small pieces and sprinkle generously with salt. After mixing well, leave the fruit in the fridge overnight. The next day, a lot of liquid has settled at the bottom of the vessel, which you sieve out. Bring salted water to a boil and add the tomatoes and other vegetables of your choice:

    • carrots
    • onion
    • paprika

    Season the vegetables with parsley, chili and garlic and add some olive oil. The winter vegetables are cooked over low heat. Gently stir the stew to avoid smashing the tomatoes. Then add apple cider vinegar and let the winter vegetables soak. You can pour it into mason jars and cook them in a water bath or in the oven.

    youtube

    lactic acid fermentation

    This form of preservation is extremely popular in Turkey. According to the Stiftung Warentest, the solanine content of the tomatoes has been reduced by 35 percent as a result of the lactic acid fermentation. A small portion of it is in the lake. Presumably, this reduction is due to microbial activity. In this way, unripe tomatoes with the maximum value of 32 milligrams per 100 grams of pulp given in the literature can be brought to a tolerable solanine concentration

    method

    Fill a 1-liter jar four-fifths full with tomatoes and pour boiling salted water over them. 15 grams of sea salt per liter of water is sufficient. Place a sprig of fresh tarragon and three tablespoons of whey in the glass and top with a fresh grape leaf.

    • stage 1: store for a week at temperatures between 20 and 25 degrees
    • stage 2: Put the jar in a dark room at 15 degrees for the next two weeks
    • stage 3: store the fermentation vessel at zero to ten degrees for the last two to three weeks

    Green tomatoes - recipes

    Green tomatoes, for example, can be pickled, but they are still slightly poisonous

    On the Internet you will find numerous dishes in which supposedly green tomatoes are used. However, green tomatoes are not suitable for every recipe. Tomato verde is used in many southern dishes. However, this tomatillo is not a green tomato, but belongs to the bladder cherry family. In some recipes, the fruit has been translated literally as "green tomato," causing confusion. The difference in taste quickly becomes apparent when you try recipes like this with the tomatillo instead of an unripe tomato.

    Green tomatoes in chutney

    Solanine is heat stable and cannot be destroyed by cooking. To reduce chutney toxicity, mix unripe tomatoes with semi-ripe ones. Additional ingredients further reduce the solanine concentration in the end product. Chutneys can be stretched with fallen fruit such as apples or plums. You can add raisins and chili peppers if you like.

    Basic recipe:

    1. Dice ginger, garlic and onions
    2. sauté in a pan with a little olive oil
    3. Cut tomatoes and apples into small cubes
    4. put in the pan and sauté lightly
    5. Season to taste with coriander, cloves and turmeric
    6. Pour in apple cider vinegar and bring to a boil
    7. Simmer for two hours until a thick consistency is formed

    tips

    Listen to your gut feeling and use all your senses. If the taste of green tomatoes seems too bitter to you, don't touch it.

    Green jam

    In jams, the addition of preserving sugar ensures dilution. The solanine content can be reduced by 35 percent. In this way you can also use completely unripe tomatoes. If you consume the jam sparingly, there is no risk of poisoning. The preparation follows the instructions on the preserving sugar.

    Ingredients:

    • 500 grams of unripe tomatoes
    • 500 grams of preserving sugar in a ratio of 1:1
    • a dash of brown rum
    • ground cinnamon
    • ground vanilla beans
    • orange flavor

    The difference between unripe and green tomatoes

    The plants of green ripe varieties hardly differ externally from the plants with red fruits. If you plant different varieties in your greenhouse, identifying green ripe and unripe tomatoes is not easy. Pay attention to fine nuances, because ripe green tomatoes are a little lighter green than unripe fruits. If you gently press the fruit, the flesh will give slightly.

    Do green varieties contain solanine?

    There are tomato varieties that retain their green color even when ripe

    There are now a whole range of varieties available that retain their green color even when ripe. But these varieties also record negligibly small amounts of solanine when the tomatoes are fully ripe. If you want to be on the safe side and don't want to make green chutneys or soups from unripe fruit, you can switch to these green, ripe varieties:

    • 'Green Zebra'
    • 'Dorothy's Green'
    • 'ever green'
    • 'Green Grape'
    • 'Lime Green Salad'

    tips

    Ripe tomatoes - whether red or green - should not be stored in the refrigerator, because the cold affects the aroma negatively.

    Green ripe tomato soup with foam

    Wash green ripe fruits and put them in a blender. They are mixed together with fresh basil leaves and some salt to form a paste. Fill the mass into a fine sieve, which is placed in a bowl overnight.The juice drips off slowly and collects in the bowl without pulp. You can also squeeze the puree through a cloth to get a clear tomato water.

    Roughly chop the garlic and sauté it in a little olive oil. Add about 500 grams of sliced green tomatoes and refine the pan with a little white wine vinegar, salt and pepper. Let the mixture simmer for about 15 minutes so that the tomatoes release their liquid. After cooling, the porridge is pressed through a fine sieve to create a creamy broth. Add the tomato water.

    For the milk froth, briefly boil the chopped garlic in milk. Add roughly chopped basil leaves and let the milk steep for 20 minutes. Then sieve off the coarse components and froth the milk. It is given over the tomato soup before consumption.

    frequently asked Questions

    How do green tomatoes turn red?

    For the ripening process, the berries primarily need warmth. Tomatoes therefore ripen optimally in the sun. However, the air must not be too dry, otherwise the pulp will dry out too quickly. Temperatures between 18 and 20 degrees Celsius and a humidity of at least 80 percent are ideal for the after-ripening period.

    Place the unripe fruit on a red foil, because the reflected light speeds up ripening. Apples, bananas or apricots also ensure that the processes run faster thanks to their ripening gases.

    Are green tomato seeds poisonous?

    In many dishes, the insides of the tomato are removed before preparation. The motives for doing this vary. Some people fear the risk of poisoning, while other cooks want to avoid taste impairment. The fact is that tomato seeds in the usual consumption quantities do not pose any health risks. The University of Reading has found that the seeds, including their gel-like coating, contain eleven times more glutamate than the pulp. As a result, the inner life turns out to be a natural flavor enhancer.

    What is lycopene?

    This dye is a natural product that is produced to protect against the sun's rays. Excessive sun causes tomatoes to turn red faster. However, sunlight is not necessarily required for the production of the dye. Green tomatoes also turn red in the dark if the temperatures are right.

    Lycopene is of particular importance to human health. It strengthens the immune system and protects against various types of cancer and cardiovascular diseases. People with high levels of lycopene in their blood have more youthful skin and are less prone to wrinkling.

    Can the seeds in the tomato germinate?

    Ripe tomatoes with seeds germinating in the flesh were discovered as early as 2005. Scientists explain this phenomenon by the incipient fermentation and degradation processes that begin when tomatoes fall down. This gives the seeds the information that fruit growth is complete. They germinate when the fruits are overripe and the weather conditions are right. This premature germination is one of the exceptions and could also be genetically influenced.

    Are sprouts in tomatoes edible?

    The green plant parts of tomatoes contain various solanum glycoalkaloids, which are summarized as the active ingredient solanine. They protect the plant from predators and have a toxic effect. Nevertheless, the consumption of green parts of plants or tomato seedlings is not inherently dangerous. The amount affects the effect of the poison. In small amounts, an adult person has nothing to worry about.

    Are green spots on ripe tomatoes poisonous?

    Solanine is also found in the stalk of the tomato or in the green parts of ripening fruit. The further the ripening process progresses, the lower the solanine concentration. Many people cut out the stem out of concern for their own health. However, in such small amounts, the consumption of green plant parts is completely harmless and you do not have to worry about poisoning.

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Vegetable garden