Brian,
That could be because you let them ripen slowly and some of the starches probably had a chance to change to sugars.
Store warehouses put green tomatoes in the same room they use to turn bananas yellow. They turn colors too fast for the starches to have a chance to change.
When I was in high school we had an exchange student from South America (can't remember just where any more). But she commented that the bananas here had "no flavor" compared to what she got at home. DUH. Same problem. Picked green instead of let to ripen naturally.
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