Have you ever brought beautiful but still green tomatoes? Don’t worry – there is a way to speed up their transformation into mature, appetizing fruit. The secret is ethical – a natural plant hormonewhich directs the ripening process of climate fruit (ripening after breaking). When the tomatoes reach full size, but still keep the green color – they begin to produce ethylene, which triggers the explosion of pigments, softness and change of color to red.
How to use it in practice? Just put the tomatoes in a paper bag or cardboard box together with an apple or banana – fruit that ethylele secrete abundantly. The closed space makes gas focused around tomatoes, accelerating their maturation. This is a simple and brilliant way, confirmed by gardeners. Effect? In just a few days your tomatoes will gain appetizing red, ready for salads or sauces.
Tomatoes will achieve full taste only if we provide them with the right conditions. Store them at room temperature, preferably in the 18-25 ° C rangebecause ethylene works most effectively. Under no circumstances should they put them in the fridge. The cold slows down puberty, but it can also deprive tomatoes of juiciness, giving them an unpleasant, meal consistency.
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It is equally important Avoiding direct sunlight. Although the sun seems to be an ally, excessive exposure can disturb evenly ripening or overheat the fruit. If tomatoes still decorate garden bushes, support them with delicate treatments: cut excess leaves, limit nitrogen fertilization and reduce watering.
The tart, slightly sour taste and crispy consistency make green, immature tomatoes an ideal ingredient for dry and sweet dishes. They are rich in vitamin C and antioxidantsSo we can use them in both preparations and desserts. Instead of worrying about the lack of red, treat green tomatoes as an invitation to a culinary adventure.
Chutney i pikle It is a classic that brings out the character of green tomatoes. Thick, aromatic chutney with the addition of ginger, chili or raisins blends in perfectly with meat, cheese or sandwiches, while pickles in vinegar flood with dill or mustard add crunchiness to salads and snacks. On the other hand fried green tomatoesthe icon of the American South, in a golden coating with a hint of honey and soy sauce, is a crunchy symphony of flavors, which impresses with simplicity and sophistication. It is an unobvious hit green tomato jam – Sweet and acidic, with a hint of vanilla or ginger, fits perfectly with cheese or toast.
