In message , Sacha
writes
in article , Sacha at
wrote on 24/8/03 10:09 pm:

in article , Mike Lyle at
wrote on 24/8/03 8:33 pm:
snip

I've heard of a variety which is very prone to greenback, whatever you
do, but the red parts of whose fruits are so good that it's worth the
trouble of cutting the green bit off each one: needless to say, I
haven't a clue which variety it is! Anyhow, the fruits can do you no
harm that I've ever heard of.

Mike.

Our tomatoes are doing this, too. The variety most prone to it that we have
is the heritage type, Jersey Sunrise. They taste wonderful beyond words and
the last thing I'd worry about is a greeny yallery top to the fruit.
Ours are watered every day, along with all the other plants that need it in
that house and the water contains nutrients. I'll have to find out just
what they are. But starved, they are not!

Sorry to top my own post but I've just had a word with my husband about
this. He used to grow tomatoes commercially. He confirms what I said above
but says that it's the older varieties that are most prone to 'green back'.
He also says it's nothing to worry about and won't harm you when you eat
them.

Thank you to everyone for your interesting and useful replies. We are
eating the tomatoes and thoroughly enjoying them in spite of the yellow
markings. In fact with storage the tomatoes are continuing to ripen and
the yellow is being replaced with red to make beautiful looking fruit.
This year we are getting an even better crop than usual and are making
tomato juice which is delicious - so much sweeter and better than the
commercially manufactured variety. I must get some vodka and try making
a Bloody Mary.

Thanks again for your comments. Best wishes
--
Don