Wayne Boatwright wrote:
>
> "Janet Bostwick" > wrote in
> :
>
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> >>
> >> Did they ripen indoors or out? I wonder if a tomato that's ripened
> >> under natural outdoor conditions might be better. Just curious.
> >> --
> >> -Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats
> >> tab,
> > too.)
> >
> > That depends. If the tomatoes are ripened outdoors, during full
> > summer conditions--long daylight and warm weather--they will be
> > superior to anything ripened indoors. If however it is the end of the
> > season, days are short, nights are quite cool, you will get a better
> > flavor by ripening indoors. Choose tomatoes for indoor ripening that
> > have at least begun to color toward white rather than all green. Of
> > course in the case of impending frost gather as many as you can that
> > have begun to turn from all dark green. The dark green ones will
> > eventually ripen, but will be thin meated, probably mealy and
>
> OR, forget about waiting for the green tomatoes to ripen and use them for
> pickles, fried green tomatoes, or green tomato pie (dessert) instead.
> You'll probably enjoy them more that way than the lackluster ripened
> tomato they become.
>

Perhaps you should try to eat unripe tomatoes. When they start to turn light
color, going to white, they are quite good. Totally different flavor from
ripe. My mother was very fond of them. I am not fond of tomatoes at all so I
can't swear by them either ripe or green but perhaps you should try them.

Bert