Proof: “Green-Shouldered” Tomatoes Just Taste Better

Tomatoes, fresh from our garden

Called it!

Years ago, I noticed that the tomatoes with a spot of green near the stem always tasted better. My mother said that it was just that I liked my fruit a little under-ripe.

Nope, Mom, there’s more to it than that, as this NPR story reveals:

The researchers discovered that this natural tomato gene, when it works properly, produces those green shoulders on tomatoes. The darker green color comes from the chlorophyll in plant structures called chloroplasts, which is what converts sunlight into sugars for the plant. In fact, those dark green shoulders were making those old tomatoes sweeter and creating more flavor.

The uniform-ripening mutation disabled this gene. [Read more]

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• As you can tell from the graphic, I’m still fixated on that Martha Stewart CraftStudio App. It’s free for a few more days–and no they didn’t pay me a dime to tell you about it.

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One response to “Proof: “Green-Shouldered” Tomatoes Just Taste Better

  1. How interesting! Of course, now your going to have me obsessively seeking out green-shouldered tomatoes…