Answer: There are a few explanations for your problem of half-ripe tomatoes. First of all, some tomato varieties--especially heirloom types--are more susceptible to this problem than others. <br><br>During the ripening process, chlorophyll breaks down and the fruit softens and turns red. However, in some varieties, during periods of high temperatures and/or in direct sun exposure, the chlorophyll doesn't break down normally and the exposed side stays hard and green. <br><br>You can try picking the tomatoes when they are still quite green, and ripen them indoors out of direct sunlight. Also, try to maintain good foliage cover--the problem will be worse on plants that have been defoliated by disease or insects.<br><br>This was a tough year for tomatoes--with the wet, cold spring followed by a hot, dry spell, many gardens got off to a late start. It could be that your cherries just didn't get a chance to fully ripen.
Q&A Library Searching Tips