Enzymatic activity in all fruit will continue after harvesting, and this can be both a good thing and a bad thing, depending on the fruit in question. Banana's, for example, will gradually develop a more intense flavor as they continue to ripen.
In the case of tomatoes, most varieties will spoil long before any enhancing of flavor can be gained ... with the exception of longkeeper varieties. Longkeepers, whether they be Spanish, Italian, or American will last much longer after harvesting, allowing the flavors to gradually develop and enhance over time as various enzymes continue to remain active within the fruit.
I believe that this was what Malabar Circle was trying to get at.
And I am also sure that there are lots of different uses they can be put to. Some longkeepers will be better for cooking with, and some will be better for drying, and some will be better for flavoring bread (really great idea by the way Ilex) in the dead of winter ... and everyone will have his or her own favorites.
That's what makes tomatoes so wonderful. All the different varieties out there, and all the different ways that people find to use a simple member of the nightshade family. After all, how boring would it be if there really was the proverbial "perfect tomato" and everyone agreed there was no equal? Then what would we talk about?
|