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I waited all this time and my nice red tomatoes are green inside. (Sweet 100 cherrys) Dark green. The only red part is the outer skin and meat. I squeezed the gel and seeds out and put them in a salad. The part we used in the salad tasted good. Not great, but had a reasonably good flavor.
My question is...with the plants loaded and the adverse weather continuing, are they all going to be like this? Will the Beefsteak tomatoes do the same thing?
I've got loaded plants. Tomatoes everywhere, although most of the new blooms are just drying up and falling off. I know it's due to the extremely hot and humid weather, but what do I do with the 50 or 60 tomatoes that are still waiting to ripen? Fried green cherry tomatoes?
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