Even if you steer clear of the pale pink ones that feel like they'd bounce if you dropped them, you could end up with a tasteless, fleshy orb with all the juiciness of a Styrofoam ball. They never ripen; they just rot. Why bother?
You could swear off them until summer, when home-grown tomatoes are in season.
Or you could turn to plum, cherry, or hydroponic--anything but the stuff that's picked early, sprayed, and who-knows-what-elsed so that it stays in one piece during shipping (and, apparently, for ever after). There's another alternative ... and you're gonna love it.
Grape tomatoes are now available year round in some parts of the country. They're smaller than cherry tomatoes, so they're not perfect for sandwich slices. But their rich flavor makes it easier to remember that tomatoes are fruits, not vegetables.
Grape tomatoes are sweeter yet firmer than other tomatoes. That makes them perfect for snacking, dipping, salads, or (our favorite) just eating right out of the box or Baggie.
What a delicious way to get a serving of fruit that's packed with vitamin C, vitamin A, some fiber, some phytochemicals ... and (finally) some flavor.
|Printer friendly Cite/link Email Feedback|
|Publication:||Nutrition Action Healthletter|
|Date:||Mar 1, 1999|
|Previous Article:||Cereal Sinners.|
|Next Article:||TAPS FOR BUGLES.|