How do you pick really ripe tomatoes?

Tomatoes, also known as tomatoes, are one of the essential home-cooked dishes on our table. For example, I always have tomatoes in the refrigerator because it can be paired with any dish, such as scrambled eggs with tomatoes, stir-fried tofu with tomatoes, stewed beef brisket with tomatoes? Of course, it can also be its own, anyway, it is delicious, of course, the nutrition is also great, rich in carotene and lycopene, which can delay aging and enhance your immunity.

However, sometimes you fall into the trap of the merchant, and the tomatoes you buy are just the appearance of tomatoes, and there is no sweet and sour taste of tomatoes at all. There was once a news report that someone bought tomatoes that could be stored for 79 days, which was really scary, and it was not good to plant ripe tomatoes at room temperature for four or five days, so how to choose juicy and fleshy, really ripe normal tomatoes?

1.The redder the color, the better.

This means naturally ripened tomatoes and does not include artificially reddened tomatoes. Because the redder the tomatoes, the more ripe they are, the red and white, unnatural, and the lack of transition is ripe and not delicious. The natural ripeness is slightly softer to the touch, while the artificial redness is hard to the touch.

2.The rounder the shape, the better, diamond-shaped, and spotted on the epidermis must not be chosen.

Some tomatoes are not fully developed, and some merchants will ripen in order to go on the market as soon as possible, and the shape of ripe tomatoes is not round, and the shape is mostly prismatic.

3.The bottom (fruit pedicle) circle is small and delicious.

Now many greenhouses in the tomato tendon is more, not very tasty, you can observe the bottom of the tomato (fruit pedicle), if the circle is smaller, it means that the gluten is less, the water is more, the flesh is full, it is more delicious, and the tomato with a large circle at the bottom is more tendon and not delicious.

4.Break it open and try it (although most vendors will put a good tomato).

Break open the tomatoes and look at them, ripe tomatoes are juicy, seedless, or the seeds are green seeds. Whereas, naturally ripened tomatoes are juicy, with red flesh and earthy yellow seeds. On the palate, the ripening tomatoes have hard and tasteless flesh, astringent taste, and are naturally ripe and tasted moderately sweet and sour.

How, have you learned how to pick really ripe tomatoes?

Tomatoes are delicious and hard to choose? Keep these points in mind and don't be afraid to buy ripe tomatoes again.

Look at the appearance. The surface is smooth, the color is uniform, three-quarters of it turns red or yellow, the fruit is large and uniform and full, the fruit shape is round, not broken, the fruit pedicle is small, the upper part of the fruit shoulder can have a slight annular crack or radioactive crack, no external injury, rot.

Hardness. High-quality tomatoes are hard to the touch, the fruit is smooth as a whole, and the flesh is full.

Smell. Good tomatoes do not have unusual smells such as spoilage.

Taste. Tomatoes have a sweet and sour taste, don't buy them if they're too sour.

I choose natural ripening.

Some tomatoes are ripe, the appearance is not so round, the touch is hard, the fruit pedicle is rarely seen green, the inside of the fruit is often seedless or the seeds are green, the flesh is less juicy, the food is tasteless, the taste is astringent, pay attention when picking.

If the inside of the tomato is ripe, and the seeds inside are ripe, it means that they are naturally ripe. If the seeds inside the pot are not ripe or even blue, it is a drug-ripened tomato.

Naturally ripe tomatoes are not very uniform on the surface of the red, and the color is a little blue from the top to the calyx. And the drug-ripened tomatoes are bright red in color and look very good.

In terms of shape, naturally ripened tomatoes are more rounded. However, the drug-induced ripening is not, the top is a little pointed, not rounded, and even some are deformed, such as bagging.

First of all, there is still a big difference between ripening tomatoes and normal ripening tomatoes, especially in appearance, if you usually observe carefully, you can still distinguish very well, for naturally growing and ripening tomatoes, its outer ** will be more rounded, and it will be softer to the touch, but if it is a ripening tomato, it may look strange in shape, because ripening is the use of ethylene to ripen, Therefore, there is a certain distinction in the area where the drug is applied, which will naturally lead to some deformities in the shape. At the same time, the seeds of naturally ripened tomatoes are generally yellow, and if it is a ripe tomato, the seeds in it are green, these are the places that everyone needs to pay attention to in ordinary times, and when you eat it after you buy it, you will also find that if it is a tomato that is ripened with ethylene, it will be relatively sandy to eat.

The natural ripening of tomatoes will taste very good, which is also a big difference, and everyone should understand these in ordinary times, so as to better protect our health. Of course, if it is for some women, often eat some ripe tomatoes, it is easy to cause fetal malformations when pregnant in the future, so we must pay attention to distinguish, for these ripe tomatoes are relatively easy to judge, and if it is a ripe tomato, relatively speaking, you will see a lot of green things in its fruit pedicle part, which is naturally due to the fact that the drug has not been able to apply it well.

So in general, in ordinary life, we still have to pay great attention to the distinction between ripe tomatoes and naturally grown and ripe tomatoes, mainly by the color hardness of the appearance and the difference between the taste and its seeds.

1. First of all, look at the color, the ripe tomato itself should be red, the more red and bright the color, the more ripe the tomato. Many tomatoes in the market are not very ripe because they are too ripe and difficult to preserve, but generally tomatoes that grow normally should have a very uniform color. But if the green color of the tomatoes is not evenly distributed, then there is a good chance that a reddening agent was used.

2. Secondly, looking at the shape, the shape of the tomatoes obtained by natural ripening is generally more beautiful, more rounded, and relatively soft to the touch. If the tomatoes have sharp corners and are hard to the touch, they are generally unripe.

3. You can also look at the weight, the internal moisture content of unripe tomatoes is relatively small, even if it is red, the weight is relatively light. Ripe tomatoes, on the other hand, are much heavier, have more moisture inside, and taste better.

4. Don't buy tomatoes with black stems. Generally, naturally ripe tomatoes have shiny skin, uneven color distribution, and red and green fruit pedicles. Ripe tomatoes, on the other hand, have a dark skin and uniform color, but the fruit pedicles (i.e., where the tomatoes are recessed) are blackened.

5. Don't buy tomatoes that don't rot. Tomatoes that don't rot are mostly ripe, because at room temperature, ripe tomatoes will be stored longer than naturally ripe tomatoes, and they won't rot for a long time.

6. Don't buy tomatoes that are hard to the touch, since any tomato with a hard skin to the touch can be said to be unripe, no matter how bright its color is, it is also a ripe tomato.

Tomatoes, also known as tomatoes, contain carotene, citric acid, vitamin C, glucose, ascorbic acid oxidation, etc., which can clear heat and detoxify, lower blood pressure, strengthen the stomach and reduce stagnation, and cool the blood and liver. When the tomatoes are ripe, they turn from green to red, and the skin is thin and elastic. Delicious tomatoes need to be round and firm to make them taste sweet.

Choose those with uniform fatness, small pedicles, bright red color, suitable hardness, and no cracks and deformities.

Good quality tomatoes - smooth surface, uniform coloring, three-quarters turn red or yellow, the fruit is large and uniform full, the fruit shape is round, not cracked, only a slight annular crack or radioactive crack is allowed on the upper part of the shoulder, the flesh is full, the taste is sweet and sour, no tendon rot, umbilical rot and solar burn diseases and insect pests.

Inferior tomatoes - the fruit is unevenly colored or green, the ripeness is not good, the fruit is deformed but not round, peach-shaped or oblong, the flesh is not full, and there are cavities.

Inferior tomato - the fruit has irregular nodulous protrusions (nodulous fruit) or cracks at the umbilicus and peel (nabilical fissure), the fruit is cracked, has peculiar smell, and has diseases such as tendon rot, umbilical rot, and sun burn or insect moth.

Ripening tomatoes tend to look better than normal tomatoes, but they are not fully affected in terms of taste, quality, and nutrition. If the dosage of chemical drugs is too large, it may also affect the health of the person who consumes it. Therefore, it is necessary to be careful when purchasing, and it is best to look at it from the following aspects:

The first is to distinguish from the appearance. In general, ripe tomatoes are particularly evenly colored, with red throughout the fruit and rarely green on the pedicle (the pedicle is the handle in the nest of the fruit, where it is connected to the branch). However, depending on the dosage of the spray, the tomatoes will have a less rounded appearance and a harder feel to the touch.

Naturally ripened tomatoes often have red-green pedicles and smooth fruits.

The second is to observe from the inside of the fruit. When tomatoes are broken, ripe tomatoes tend to be seedless or green with little juice in the flesh; Naturally ripened tomato seeds are earthy yellow in color, with red flesh, and juicy.

The third is the difference in taste. ripe tomatoes are tasteless and astringent; Naturally ripe tastes "sandy", with moderate sweetness and sourness.

It is important not to buy green tomatoes or tomatoes with "green shoulders" (green on the stalks). Don't eat green ones that are not ripe, they are poisonous!

1. The redder the color, the better: This means naturally ripened tomatoes, excluding artificially reddened tomatoes. Because the redder the tomatoes, the more ripe they are, and they are more fully developed, so they are more delicious.

2. Identify artificially ripened red tomatoes: In order to go to market as soon as possible, or to sell well, some merchants will artificially ripen tomatoes, so that tomatoes are not fully developed and not delicious. There are several ways to identify ripening tomatoes, one is the shape, the shape of ripening tomatoes is not round, and the shape is mostly prismatic.

The second is the internal structure, break the tomatoes to check, ripe tomatoes are less juicy, seedless, or the seeds are green. Naturally ripened tomatoes are juicy, with red flesh and earthy yellow seeds. The difference in taste.

The third is the taste, the ripe tomato flesh is hard and tasteless, the taste is astringent, and the natural ripeness tastes moderately sweet and sour.

3. The shape is round, the skin is thin and elastic is better: you can choose the tomatoes with a round shape first, and those that are prismatic or have spots on the skin are not very good. Then pinch the tomatoes with your hands, the skin is thin and elastic, and the tomatoes are firm and not fluffy to the touch.

Fourth, the bottom (fruit pedicle) circle is small and delicious: now many tomatoes in the greenhouse have more fruit tendons, not very delicious, you can observe the bottom of the tomato (fruit pedicle), if the circle is small, it means that there are less tendons, more water, full flesh, more delicious, and the tomatoes with large bottom circles have more tendons and are not delicious.

Color requirements To choose tomatoes, you need to choose a type with a bright peel color, and the color of tomatoes is generally red, orange and pink.

Fruit shape When choosing tomatoes, you should also pay attention to the shape of the fruit, good quality tomatoes will be relatively round, the hardness is appropriate, and the touch feels elastic, and the irregular shape of tomatoes should not be selected.

Characteristics of the skin Tomatoes can also be selected by the characteristics of the skin, and tomatoes with spots on the skin should not be picked because this type of tomato may have developed insect infestation during the growth process.

Observe the fruit pedicle When selecting tomatoes, you can also look at its fruit pedicles, the flesh of tomatoes with small circles will be fuller, and the fruit tendons are also less, so it is not suitable to choose tomatoes with large fruit pedicles.

Tomatoes, also known as tomatoes. It is a widely cultivated and practical plant, and many people may think that tomatoes are a vegetable, but in fact tomatoes are a fruit. Tomatoes have high nutritional value and are easy to eat, not only can they be eaten directly, but they can also be made into various dishes, such as the scrambled eggs with tomatoes that we often eat, which are deeply loved by everyone.

Today, we're going to teach you how to choose tomatoes, let's learn together.

First, we need to look at the appearance. We all know that some merchants will ripen tomatoes in order for tomatoes to be marketed earlier, and the ripe tomatoes are not very delicious. Then we can take a look at the appearance when we buy tomatoes by ourselves, and the angular ones are the ripened tomatoes, and the ones with a more rounded appearance are the naturally ripened tomatoes.

We recommend this naturally ripening tomato to be better.

Second, we can look at the color of the tomatoes. For example, the red color is more uniform, and the green and red color is the ripened tomato, so we do not recommend everyone to buy it.

The third way is to look at the fruit pedicle at the bottom of the tomato. For example, tomatoes with deep and full stems are recommended to be bought, because such tomatoes have less tendons and more juice and full flesh. On the contrary, if the fruit is relatively flat, it is not recommended for everyone to buy.

Fourth, we can pinch the tomatoes and feel them. Tomatoes with moderate hardness are better, and conversely, those that are harder are ripe.