Gardeners left with green tomatoes as temperatures drop do not need to throw them out or pickle them unripe, according to food website Petitchef. If the fruit has reached a normal size for its variety and is healthy, it can still ripen after being picked.
The site's simple method involves placing the tomatoes in a cardboard box or paper bag together with a ripe banana. A ripe banana releases ethylene, a gas that fruits naturally produce and that can speed up the ripening process.
Choosing the right tomatoes
Petitchef says it is important to pick the right tomatoes and store them properly. Fruit should already have reached the normal size for its variety, be firm, and show no dents, cracks, mould or other signs of spoilage.
The article states that very small, underdeveloped tomatoes have less chance of ripening properly once picked, and that fruit damaged by frost or heavily bruised may also fail to ripen properly.
How to store the tomatoes
The publication set out guidance on storing the fruit. Tomatoes should be placed carefully, ideally in a single layer, inside a cardboard box or paper bag. These containers help keep ethylene around the fruit while limiting moisture build-up.
A tightly sealed plastic bag should be avoided, since moisture can accumulate inside it and raise the risk of the fruit spoiling.
Why a ripe banana works
Petitchef explains that a ripe banana releases ethylene as it matures, and in a relatively enclosed space this gas can concentrate around the tomatoes and speed up their ripening. The site notes that neither strong heat nor sunlight is needed for this, since it is the ethylene, not overheating, that drives the natural ripening process.
Where to keep the tomatoes
The publication advises keeping the box or bag at room temperature, in a spot shielded from direct sunlight and strong heat sources such as a radiator.
The article warns against putting green tomatoes in the fridge to speed up ripening, since low temperatures slow the process and can later harm the fruit's flavour and texture. Too much heat is not a solution either, as the fruit can turn soft before it develops the desired colour and aroma.
Check the tomatoes every day
Petitchef recommends checking each tomato daily. Fruit that has ripened should be used, while any showing mould, soft patches or other signs of spoilage should be removed immediately to protect the rest.
Depending on how ripe the tomatoes were when picked, they may take on colour within a few days or need more time.
The banana trick has its limits
The method works best with tomatoes that have already reached physiological maturity even if they are still green, according to the site. A banana cannot turn a very young fruit into a perfectly ripe tomato.
Very small, diseased, badly damaged or frost-affected tomatoes may also fail to ripen properly.
Step-by-step guide to faster ripening
- Pick tomatoes that have reached a normal size and show no damage.
- Place them in a cardboard box or paper bag.
- Add a ripe banana to provide a source of ethylene.
- Store at room temperature, away from sunlight and radiators.
- Check the tomatoes daily and remove any damaged fruit immediately.
Petitchef says these simple steps can save a large share of end-of-season green tomatoes, letting them ripen at home instead of going to waste.
