Green Daily

Right in time for tomato-eating season (well, Texan tomato-eating season - you Northerners will have to wait a bit) comes this news: research has found that growing the plants in slightly brackish (or salty) water can create tastier tomatoes that are actually better for you.

When the tomatoes are put under slight stress, in the form of salty nourishment, they react by over-producing compounds such as vitamin C, vitamin E, and dihydrolipoic and chlorogenic acids, which are both good for the body and apparently create enhanced deliciousness in the fruit. (Yes, tomatoes are fruits.)

And of course, environmental advantages will come from the potential to free up supplies of fresh water for other duties while using diluted seawater for tomato production.

The research was apparently only proven to work on cherry tomatoes. I'm a bit worried - I already think that a cherry tomato off the vine is probably the most delicious single bite of food that's available to man. Will these new salt-water cherry tomats ruin me for all other foods through their sheer savoriness? Stay tuned.