I had a tasmanian chocolate with very similar symptoms, I pulled the fruit and left it on the counter anyways. When it ripened and and I cut it I still plenty of what seemed like unaffected tomato flesh and it tasted just fine. I assumed it was where the fruit as up against the branches/stems of the plant and was bruised but maybe it was BER...
It didn't spread or anything sitting on the counter like you would think mold or rot would grow though....
Al
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