Ripe Great White?

dcarch · July 25, 2006

I have a Great White that's grown to about one lb. Since I have not grown it before I don't know when to pick it.

Can someone please post a picture of one that's ripe to give me an idea when to pick it?

Thanks.

dcarch

**nctomatoman** · July 25, 2006

Pay not attention to what that nasty worm did to one of the seed cells!

**carolyn137** · July 25, 2006

For me most whites are ivory colored to pale yellow compared to the very white color that Craig has shown, and most have a sligh tpink blush at the blossom end.

And so does Great White for me. The whitest and best tasting white for me, which isn't saying much, ahem, is White Queen.

The degree of whiteness is related to the variety, to the degree of foliage cover and the UV intensity.

But you'll know when they're ripe as you would any other ones b'c of the firmness or lack of it of the fruits.

dcarch · July 25, 2006

Thanks
carolyn and Craig. Here is a picture of what it looks like today. Can't you tell me how many more hours I will have to wait?

dcarch

MtnMaters · July 26, 2006

Looks like you've got a pretty long wait to me. They truly are ivory looking when ready, or like Carnation Evaporated Milk, maybe? I always go by feel myself as well, on any variety. But for the GWs I've grown, they get a little pinkish starburst or streak on the blossom end when they're good-to-go.

I thought that was a common trait on GWs, but maybe I have that mistaken with another white. I've grown a few different varieties, and I like white beauty for some things, but I truly enjoy the flavor of GWs, although they aren't exactly "tomatoey". And the later ones of the season will be much better than your first, much like BWs are for me. GW was also my final producer last year, with Hillbilly being next to last. A couple of plants of both varieties made it through 3 mild-moderate frosts, and one GW made it through the fourth one, but had produced it's final fruit.

One of my favorite varities to put on a COLD charcoaled hamburger. They make some crazy looking, almost painfully sweet sauce as well.

**carolyn137** · July 27, 2006

(But for the GWs I've grown, they get a little pinkish starburst or streak on the blossom end when they're good-to-go.)

I also noted that in my post above and most of the so called whites that I've grown do have a pink blush, of greater or lesser amount, and sometimes there's a tad of same in the interior.

Such a pink blush I also see on some yellow/gold varieties such as Golden Queen and others.

dcarch · August 6, 2006

One more day?
I want to thank Carolyn and Craig. I almost pick it on 7/25

dcarch

Worth1 · August 6, 2006

Speaking of white tomatoes what would be a good white tomato for making salsa?
I had rather have a large tomato other than the roma types and tart is better.
I like to make the stuff in other colors other than red and green.
Sorry for stepping on this thread.

Worth

July 25, 2006	#1
dcarch Tomatovillian™ Join Date: Jun 2006 Location: NY Posts: 2,618	Ripe Great White? I have a Great White that's grown to about one lb. Since I have not grown it before I don't know when to pick it. Can someone please post a picture of one that's ripe to give me an idea when to pick it? Thanks. dcarch __________________ tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato

July 25, 2006	#2
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	Pay not attention to what that nasty worm did to one of the seed cells! __________________ Craig

July 25, 2006	#3
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	For me most whites are ivory colored to pale yellow compared to the very white color that Craig has shown, and most have a sligh tpink blush at the blossom end. And so does Great White for me. The whitest and best tasting white for me, which isn't saying much, ahem, is White Queen. The degree of whiteness is related to the variety, to the degree of foliage cover and the UV intensity. But you'll know when they're ripe as you would any other ones b'c of the firmness or lack of it of the fruits. __________________ Carolyn

July 25, 2006	#4
dcarch Tomatovillian™ Join Date: Jun 2006 Location: NY Posts: 2,618	Thanks carolyn and Craig. Here is a picture of what it looks like today. Can't you tell me how many more hours I will have to wait? dcarch __________________ tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato

July 27, 2006	#6
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	(But for the GWs I've grown, they get a little pinkish starburst or streak on the blossom end when they're good-to-go.) I also noted that in my post above and most of the so called whites that I've grown do have a pink blush, of greater or lesser amount, and sometimes there's a tad of same in the interior. Such a pink blush I also see on some yellow/gold varieties such as Golden Queen and others. __________________ Carolyn

July 26, 2006	#5
MtnMaters Tomatovillian™ Join Date: Feb 2006 Location: East TN weedpatch.... I know I planted some tomatoes in here! Posts: 41	Looks like you've got a pretty long wait to me. They truly are ivory looking when ready, or like Carnation Evaporated Milk, maybe? I always go by feel myself as well, on any variety. But for the GWs I've grown, they get a little pinkish starburst or streak on the blossom end when they're good-to-go. I thought that was a common trait on GWs, but maybe I have that mistaken with another white. I've grown a few different varieties, and I like white beauty for some things, but I truly enjoy the flavor of GWs, although they aren't exactly "tomatoey". And the later ones of the season will be much better than your first, much like BWs are for me. GW was also my final producer last year, with Hillbilly being next to last. A couple of plants of both varieties made it through 3 mild-moderate frosts, and one GW made it through the fourth one, but had produced it's final fruit. One of my favorite varities to put on a COLD charcoaled hamburger. They make some crazy looking, almost painfully sweet sauce as well.

August 6, 2006	#7
dcarch Tomatovillian™ Join Date: Jun 2006 Location: NY Posts: 2,618	One more day? I want to thank Carolyn and Craig. I almost pick it on 7/25 dcarch __________________ tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato tomatomatomatomatomatomatomatomatomatomatomatomato matomato

August 6, 2006	#8
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Speaking of white tomatoes what would be a good white tomato for making salsa? I had rather have a large tomato other than the roma types and tart is better. I like to make the stuff in other colors other than red and green. Sorry for stepping on this thread. Worth