What causes tomatoes to get all green (in the jelly-like part) on the inside? They are so acidy and nasty tasting! So far all of my cherry tomatoes (a low acidity type) have been a beatiful red on the outside and bright green inside. Also, the first tomato my husband picked from one of his regular size tomato bushes is the same way. Is it caused by weather? We've had a cold spring, and for the most part a very cool summer, with temperatures mostly in the 70's during the day and going down into the 60's and even 50's at night. We wait all year to have tomatoes with some taste to them, and it looks like this year is going to be a bust.
My first few cherry tomatoes (Supersweet 100) were kind of like that--very red on the outside, but with the gel still green. They were quite tart. The later ones have been just fine--just a hint of green in the gel--and taste great!
We also have had a cool, wet spring and abnormally cool wet summer weather, but it's finally starting to get hotter and many of the tomatoes are finally breaking.
Sorry, I can't post a photo. The cherry tomato is "Sweet Millenium", and I believe my husband's tomato plants are celebrity, maybe there's an early girl too.
When I say green, I mean GREEN - these tomatoes are not edible! I just don't understand what's going on. When I grow tomatoes, I always try to get a low acidity type because I can't stand tart tomatoes. My sister wouldn't even put her tongue to them, and she's not picky at all.
Sounds to me like you could be picking them too early. Unripe tomatoes will show green gel; tartness is fairly normal for tomatoes picked too early also. Maybe you could wait and sample some more when you can stick your hand under a tomato, gently nudge it, and if it falls off into your hand it may be at the ripe stage.
Hope you get what you are looking for at some point, raccoonwoman.
Russ, you're right, my cherry is "Sweet Million" - duh!
Shoe (I love that name!), I don't pick them until they're good and red, and do come off very easily. We're experienced tomato growers, just haven't had a problem like this before - pretty weird. It must be the weather, 'cause nothing else has changed. Our soil is good, etc., and we're not doing anything different. It's just too weird...
Thanks everyone for your input :o).
My cherry tomatoes are at their absolute best one day before they split.
Q: "When do you pick your cherry tomatoes?"
A: "One day before they split."
That reminds me of the story about the man riding a bus. Unfamiliar with the route, he asks the passenger next to him, "How will I know when we get to Maple Street?" The reply: "That's easy--just watch me and get off one stop before I do."
At a Master Gardeners' telephone hotline, we were asked to come up with a solution to a very similar problem. In this case, the tomatoes were Big Boys, and the woman had been growing them for years with much success. She said that the tomatoes were completely red on the outside, but very hard and green on the inside. When brought inside, placed in a paper bag, and allowed to ripen, nothing happened. The tomatoes remained green and hard on the inside. None of us had ever heard of this happening, and we were unable to recommend any corrective action. We're in zone 5a, and our tomatoes have not been the best this year, but no one has had this problem. Any ideas?