Quote:
Originally Posted by JosephineRose
I tried that this year to prevent the cracking and feel they don't taste as good as those on the vine - lacking in sweetness and/or flavor intensity.
What has your experience with indoor ripened been?
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Some people say they can't taste the difference. As for me, I definitely can taste the difference. It's always vine ripened for me.
Having said that, it depends on the variety. Putting aside textural and aesthetic marketability reasons for indoor ripening, the commercial F1 varieties have less in the way of taste. The perceivable delta between say an indoor and vine ripened Big Beef is a lot smaller than say a Carbon or Black Krim or Esmeralda or most other heirlooms [I'd argue].