Posts by Zachary Williams66

swiftscout8 said:They inject a ripening hormone into them. Without it, the tomato would still be green inside. Those types end up being spongy and waterlogged because they're basically just pumped full of water to increase their weight.
There are certain sprays used at least a week before harvest. I can't recall the specific name offhand (I'll look into it). If a tomato tastes chemical, bitter, or just plain wrong, toss it immediately. It usually means it was harvested too soon after spraying and hasn't cleared the mandatory waiting period.

So, what does a healthy tomato actually look like? A real one should have a potent aroma—especially near the stem. You just can't fake that natural scent. When you slice it open, the flesh shouldn't be spongy or leave a bad taste in your mouth.

Thanks for the detailed breakdown and the solid advice.

I’ve noticed that almost every tomato in the grocery stores lately seems to have these tiny, identical puncture marks. It feels too consistent to be an accident, so I did some digging, but nobody could give me a straight answer—other than the theory that they're injecting them with ripening agents (to speed things up or slow them down?). HOW HEALTHY IS A TOMATO LIKE THAT, 🙂 🙂 🙂 if anyone actually knows the deal or where to find some real info, let me know. THANKS😈 😈