Green Tomatoes Can Ripen at Home: Put This Fruit Beside Them for Faster Results

Green clusters still hang on tomato plants as the days grow colder, but not every fruit will ripen successfully indoors. Gardeners should select tomatoes that have reached the typical size for their variety and are beginning to lighten from deep green, with a whitish or slightly pink tint.

Experts recommend harvesting before the first expected frosts. Very small, hard and dark-green tomatoes may not ripen once picked, so gathering everything and placing it in a box is not enough. Each fruit should be assessed for its stage of development.

For tall tomato plants, the Royal Horticultural Society advises removing the growing tip above the final cluster while leaving two leaves. This should be done roughly four to six weeks before the likely first frost, depending on local conditions. Dwarf varieties generally do not need their tops shortened. Watering should remain even, because heavily dried soil followed by a large amount of water can cause fruit to split.

Place selected tomatoes in a single layer at room temperature, leaving space between them. Warmth matters more than sunlight, so the sunniest windowsill is unnecessary. Ripening can take several weeks, and ripe fruit should be checked and eaten regularly.

The RHS also suggests keeping unripe tomatoes in a warm, dark place and placing a banana beside them. Bananas release ethylene, a natural gas that promotes ripening. One banana can go in a box or paper bag with the tomatoes, but the fruit should be checked regularly for signs of decay.