Tomatoes can be harvested when the fruit is "mature green"—three-quarters ripe to just less than fully ripe. The cavities inside mature green fruit are filled with a thick, jelly-like material and the seeds have turned from white to tan. Tomatoes picked at mature green to less than fully ripe will continue to ripen and color after harvest. Tomatoes completely ripened on the vine will have a very rich flavor. All ripe tomatoes have well-developed seeds that are not sliced when the fruit is cut. At season's end, harvest mature green tomatoes before they are damaged by frost.

Use Storage Method 4 for mature green tomatoes. Mature green tomatoes will store 1 to 6 weeks, depending on their

maturity when harvested. Move mature green tomatoes to 68 to 72°F as needed to ripen. Then store them as fully ripe tomatoes.

Use Storage Method 2 for fully ripe tomatoes. Fully ripe tomatoes will keep 4 to 10 days in storage.

Nutrition note: One medium, raw tomato contains about 25 calories and 1.4 grams of fiber and is an excellent source of vitamin C (39% DV) and a good source of vitamin A (15% DV). Color = red, yellow.

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