Monty Don's simple trick to ripen tomatoes that just won't turn red

Garden enthusiasts faced a tough dilemma with their tomato crops this year, as UK's cool summer left many tomatoes stubbornly green.

Monty Don, the green-fingered gardening expert, shared some invaluable advice on his blog: "Tomatoes ripen best when the temperature is between 26C and 30C so this summer was too hot for them. If grown under glass many have stayed green much longer than in a cooler summer."

He continued with a tip to overcome nature's curveball: "However, if you pick them, either individually or on the vine, then put them in a drawer with a banana and they will ripen and turn red." The reason? Bananas emit ethylene which spurs on ripening.

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Apples can do the trick as well, but bananas are not only cost-effective, they also do the job faster although they'll go brown in the process. Regular checks are recommended for the tomatoes to catch that perfect blush of red. The Royal Horticultural Society (RHS) chimed in with additional guidance, suggesting: "At the end of the season, lift outdoor plants with unripe fruit and either lay them on straw under cloches or pick the fruits and place them somewhere warm and dark to ripen."

For those seeking a quicker fix, placing the green fruit in a paper bag could speed up ripening - just be gentle to avoid any squishing calamities. The RHS further advised: "Tomatoes are best eaten as fresh as possible. But if you have too many, then fully ripe tomatoes can be kept in a fridge for a week or so, to prevent them from going mouldy.

"Try not to keep them in the fridge for too long though, as the texture can deteriorate. Bring them back to room temperature before eating, to enjoy the full flavour."