My wife bought these “vine-ripened” tomatoes the other day.
Vine-ripened–doesn’t that mean that they were left on the plant until they turned red? That’s what I would assume. But what if they were picked while green, but a little of the vine was left on? Then they were allowed to ripen. Could they still be called “vine-ripened tomatoes” then?
They did not taste like any tomatoes that are grown around here. They were pretty hard.
Those of you who grow tomatoes: When was the last time you saw four tomatoes right together on the vine when all of them are perfectly ripe?
They might have ripened on the vine, but I don’t think the vine was connected to the plant.