Towards the end of the ripening period of tomatoes, impatience increases. Anyone who grows the apples of paradise themselves finally wants to harvest them. Of course, extreme caution is required with unripe, green tomatoes. Consumption is harmful to he alth. We explain the reasons.
Are green tomatoes poisonous?
Unripe green tomatoes contain toxic solanine, which can cause stomach pain and nausea if consumed. The solanine concentration decreases as ripening progresses and no longer has any harmful effects in ripe, green tomato varieties.
Lurks in unripe tomatoes – poisonous solanine
Solanine is omnipresent in nightshade plants. The toxic alkaloid in tomatoes and potatoes is used to ward off pests. The content is particularly high in unripe, green fruits. Even eating a single tomato weighing 80 to 100 grams causes severe stomach pain and nausea. As maturity progresses, the solanine concentration drops rapidly.
The harmful alkaloid should also not be underestimated in the green areas of half-ripe tomatoes. In addition, solanine is found in all green parts of plants, including the stems, leaves and flowers. The appearance should not be confused with the tomato disease called green collar. The damage appears in the form of a green ring at the base of the stem, while the fruit is otherwise red in color.
What to do if frost forces you to harvest green tomatoes?
If the temperatures drop, the last tomatoes in the field and on the balcony will no longer ripen. Even though they are still green and therefore rich in solanine, the delicious fruits do not have to go into the trash can. With the following measures you can provide a little help with maturing:
- harvest all tomatoes that turn yellow or red at the base of the stem
- Sort out and dispose of fruits with rotten and moldy spots
- Wrap tomatoes suitable for ripening in newspaper
- store in a partially shaded, warm place at 18 to 20 degrees until ripe
- optionally place in a large box with a ripe banana or an apple
If a tomato plant still bears numerous unripe fruits, dig up the specimen completely. Take the plant into the warm boiler room, tie a string around the root neck and hang it upside down. In this version of ripening, the amount of light is of secondary importance. Given the dry air, daily checks for pests and diseases are essential.
Exception to the rule – green tomato varieties
Some varieties of tomatoes retain their green color when ripe. In this case, the solanine content has reduced to a negligible concentration. This applies, among other things, to:
- the stick tomato 'Aunt Ruby's German Green'
- the beefsteak tomato ‘Cherokee Green’
- the cocktail tomato 'Green Doctors'
To determine whether it is ripe, press the fruit lightly. If it feels soft, it is ripe and can be eaten without hesitation.
Tips & Tricks
Solanine is an extremely resistant alkaloid. There is no use cooking or frying unripe green tomatoes. The poison does not dissolve under the influence of heat. When prepared into jam, a few tablespoons of sugar reduce the solanine content by at least 35 percent.
