Harvest green tomatoes before the cold weather sets in. All you need is a box and the right temperature, a banana will speed up ripening

Cold nights don't have to mean the end of your tomato harvest. If you have green tomatoes left on your bushes, you can let some of them ripen at home. It depends on which tomatoes you harvest and where you store them. Even a regular banana can help, but waiting until the last minute may not be worth it.

Don't wait for frost to harvest

Since the weather forecast calls for a cold snap this week, we'll have to accept that the end of the tomato season is approaching. As soon as the first low temperatures threaten, it's better to harvest the fruits that you still want to save. Don't count on a few more hours on the bush to help them ripen. It's possible that the cold will damage them instead. Plus, if you know how to let tomatoes ripen even after picking, you're in luck.

However, be sure to only pick tomatoes that are already sufficiently developed. Fruits that have reached normal size and whose green color has started to fade have a chance of ripening. A slightly pinkish hue is also a good sign.

If you also pick hard and dark green tomatoes, you must take into account that they may not be ripe anymore, or they will have a weaker taste after they turn color.

Only healthy fruits belong in the box

First, examine the tomatoes thoroughly. For home ripening, choose firm, undamaged pieces without any signs of rot. If you find a suspicious spot or soft spot, discard the tomato. Remove long stems so that they do not damage other fruits during handling.

Prepare a box or crate and arrange the tomatoes in a single layer. It is best if they are not touching each other. Also remember that the fruits must be completely dry before storing.

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More important than the sun is the temperature

It may come as a surprise to some, but tomatoes do not need direct sunlight to ripen. You can easily leave them in a room at normal room temperature in a place where the sun does not shine. It is not a requirement that you have to place the box on a windowsill, for example. Any other suitable place in the kitchen will do the same.

Expect that not everything will happen right away and the tomatoes will ripen gradually. For some, it may take a few weeks. If you plan to slow down their ripening so that you don't have a lot of tomatoes at once that you won't know what to do with, we know how to do it. Store part of the harvest in a cooler room, where the temperature is around 16 to 18 °C.

Experts recommend wrapping individual fruits in newspaper and checking them regularly. Once they start to color, remove the paper and move them to a room at room temperature.

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Bananas will help, but they won't replace control.

If you want to help your tomatoes ripen a little more, you can add a ripe banana to them. It releases ethylene, which promotes ripening. But even this exotic fruit won't do anything with fruits picked too early.

Check the harvest in the boxes regularly and use the colored tomatoes immediately. As soon as you notice any sign of softening or mold, throw them away. Also check the added banana. Regular care can save your entire ripening harvest, although you will definitely have to throw away a few fruits.

You can find out how to best use tomatoes in the kitchen in our photo gallery:

Information sources: Extension.umn.edu, Yardandgarden.extension.iastate.edu, Rhs.org.uk