Q: My tomatoes just won’t ripen. What can I do to turn them red?
A: Water a little less to speed ripening of fruit on the vine, but don’t let them wilt.
Q: What’s the best way to ripen tomatoes indoors?
A: Remove stems and wash under running water. Air dry on a clean towel. Save only blemish-free fruits for ripening indoors.
One difficulty with ripening tomatoes indoors is controlling humidity. If the humidity is too low, fruit shrivels. If the humidity is too high, fruit molds. In Colorado, fruit tends to shrivel from the low humidity.
Some gardeners simply hang the whole plant upside down in a dark, cool garage or basement to let the fruit ripen gradually.
Fruit does not need light to ripen. Try individually wrapping fruit in newspaper or wax paper and placing them in a covered box or placing a few together in a plastic bag. To speed the ripening process, place a ripe tomato or banana in the container with the other tomatoes.
To slow the ripening of green tomatoes, routinely remove ripening fruit from the container.
Green tomatoes will ripen in about two weeks at 65 to 70 degrees, and in about three to four weeks at 55 degrees. Storage below 50 degrees will give tomatoes a bland, off flavor.
Q: What is an heirloom tomato?
A: Heirloom tomatoes are varieties cultivated prior to 1940 when open pollination, not hybridization, was the selection process. These tomatoes are generally sweeter, lumpier- looking and better-tasting. Reward your taste buds this summer with a BLT made from a Brandywine or Pineapple heirloom tomato.
Q: The leaves on my tomato plants have lacy holes in them, but the fruit seems OK. What causes this?
A: Flea beetles are small, black or brown beetles that jump when disturbed. The adults chew small holes or pits in leaves. Wounded tissue may be more susceptible to diseases such as early blight, but most plants outgrow flea beetle damage. Learn more here: “Recognizing Tomato Problems” .
Q: I know tomatoes are good for me, but what exactly is in them?
A: An average-size tomato is high in potassium, vitamins A and C, and contains 1.5 grams fiber.
Q: What’s lycopene?
A: Lycopene is an antioxidant compound that gives tomatoes their color. People whose diets are rich in tomatoes appear to have a lower risk of certain types of cancer, especially cancers of the prostate, lung, and stomach. But scientists have not determined if the other nutrients in tomatoes, either acting alone or with lycopene, may also be responsible for protective effects attributed to lycopene.
Sources: Colorado State University Extension; Colorado Department of Agriculture; USDA; American Cancer Society
