Green Beefmaster tomatoes!

Greetings! I have tomato all-sorts this year and most are doing marvellously. By the way, don't know if you agree, but I really like Red Alert. Early, prolific, easy and tasty!

But that's beside the point! I've tried some Beefmaster this year, in two containers. Those in one container are, I would say, okay, not too many, but quite a good size. One has ripened, another is in the process.

In the other container, in as full sun as we get in the garden, there are many, some the size of melons! I exaggerate on a little. But they show no sign of ripening, which is odd, in particular as they're next to some Sungold, which have/are ripened/ripening nicely.

I wonder why this should be, and if they will ripen.

I look forward to hearing from you!

 

Many thanks. Yes, a good article, seems it might be weight of fruit, and, as it says, hard to take some off! Let's hope that there's enough 'summer' left and that my patience will endure!

 

I'm growing quite a few varieties and have noticed that some ripened Toms are at the top of the vine rather than working their way up in the ripening process, strange

 

I've had a couple of ripe Beefmasters this summer but there are plenty left that are no where near ripening ...There's still time yet but I blame the fluctuating temperatures and the light.

 

Is there any chance they would ripen off the plant in due course and in a bag with a banana, or whatever that suggestion is?

 

I'd leave them be for now ennnceeee,it wouldn't hurt if you had any bananna skins knocking about that you could hang near the trusses but it's still early days yet for ripening in some parts and if this weather does what it says it's going to do we're in for a hot spell so that should get them moving.

 

Fir enough, and thanks.

 

Fair enough, even!

 

@ennnceee Ive got beef master in the greenhouse with a variety of others and they are the only ones not to ripen.... Huge but very green......

 

A month later and they all ripened! It appears that they need to be harvested quite early or they're soon past it. Is that right?

While I'm here, I have quite a few greens (magic mountain?) which won't ripen now, I presume. Is the banana the magic ingredient in this case?

 

At the end of the season I used to find cutting the plant off at ground level and hanging it up in a dry shed was a good way of ripening any green fruits.
They still get a bit of sap from the stem that way for a bit longer.