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stealth green tomatoes?
Posted 5/2/08 , edited 5/4/08


i don't know how much 'extended discussion' is going to result from this, but the tomato slice in the pic is a 600 dpi scan of a tomato that was purchased yesterday at the local supermarket. it was bright red on the outside. i thought, ohh, myy, this is going to be one luscious tomato! but when we came home and sliced it up for sandwiches, it was like you see in the photo. i call them 'green' but they are actually kind of whitish. the edge that is whitish all the way to the outside was where the surface was trimmed off a little with a kitchen knife. when purchased, it had that perfect luscious thin red veneer all the way around.

my main question is; how do they do it?

would you eat this if it was in your sandwich? [PLEASE REPLY]

how do they manage to make it look so perfectly red on the outside?

are they gassing them with something that makes the outside look so bright red, or what?

(edit)

i found out that growers in the US harvest tomatoes while they are still green and treat them with ethylene gas to ripen them artificially. that's exactly what i suspected, because normally when a tomato turns red, it's red all the way through. but if they gas them, they get a thin veneer of bright red over a disgusting solid white core, as shown in the pic. tomatoes from Mexico are said to taste better and stay fresh longer because they are allowed to ripen naturally on the vine.
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digs 
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Posted 5/2/08
It's just unripe tomato juice I think... It's no big deal, I have eaten a lot of tomatoes like that. The only thing bad about them is the insides are tougher than usual.
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24 / location location...
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Posted 5/2/08
Wow we're talking about tomatoes....how interesting

it doesn't look ripe to me...

I don't like tomatoes so I don't eat them

Chemicals...or maybe you're just bad at choosing

I don't know...
Posted 5/2/08
Pretty much what digs and makimaki_sataan said. Cool tomatoe btw.
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25 / F / Somewhere, readin...
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Posted 5/2/08
It's just an under ripped tomato, prematurely picked, nothing more. If you where to let it sit out a day or so, it would naturally ripen, but it should still be good! They look perfectly red on the outside, because that much is ripe, but you have to squeeze gently to make sure they are actually ripe. Other than that, there are plenty of recipes that use green tomatoes instead of red!
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27 / F
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Posted 5/2/08
It looks a bit moldy to me.
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25 / F / Cloud 9'~
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Posted 5/2/08
It's not moldy. The Tomato is not ripe yet.
It actualyl happens to most of the markets nowadays. So yeah, it's normal. ^^
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23 / F / my imagination
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Posted 5/2/08
its a perfectly normal tomato.... tastes good tooo....i slice those kinds everday... exaggerating much????
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77 / ~wherever sarcasm...
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Posted 5/3/08
I guess when it was picked... the color was red with a hint of green... when you saw them in supermarkets, it ripened a bit but not the inside
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29 / M / Peliphines
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Posted 5/3/08
err... I never noticed how tomato looks... I guess its not just your usual tomato, but not a bad one...
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28 / M / over the hills an...
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Posted 5/3/08
dunno maybe the chemicals for rapid growth had something to do with it
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26 / F / Vancouver
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Posted 5/3/08
Blasphemy!!!

No, it's just not ripe yet.
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26 / M / Philippines
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Posted 5/3/08
Semi Ripe? ahaha.. jk jk
Don't worry it's normal, you're not going to die if you eat that tomato
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34 / F / Canada
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Posted 5/3/08
I guess most people probably know that our tomatoes are modified. (well, I'm 14. I knew it ...since I was like 10...o_o;)

I don't really know when did they start doing this, but now days tomatoes can get so big/red in probably just a few mere weeks! because they have changed the genetics of the tomato and maybe some even added things into it -during the growth- to make it that way..

all that aside, would I eat a tomato like that? Well, I'd have to say yes...

1. I don't have a choice- I ain't the one cooking; mom is.
2. Veggies/fruits that doesn't have anything naturally changed about them, or any chemical added to during growth is so rare these days; well, no, but such a hassle to get, and costs much more.
3.Not like it tastes any different; well, I wouldn't notice. After all, kids like me (or teenagers like me o_o;) grew up under these kind of food...

but yeah; I'd like to trust our government not to allow businesses to do foolish things by changing genetic coding of "any" kind of food...well, at least not to the extent where it would harm our human body; or be good to us as a "normal"( okay, a normal tomato back in the...lets say 1800s) tomato.
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Posted 5/3/08
I don't feel that this topic is ED material. Moved to general.
By Jorlwind
(If you have questions about this decision, please PM them to Jorlwind. Jorlwind is using Mauz's account to aid in forum modding. I (Jorlwind) respond to all PMs, and am willing to discuss any problems as long as it is done civilly)

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