Not really white white, more like a milky pale green. Reminds me of jadeite.

If they are normally a red fruit then like I said - white normally means sun scald. Frost or cold damage is black in color. But if they aren't a red or orange or green-when-ripe fruit normally then it depends on the variety. No way to know without that info. But you have been watching them ripen on and off all season so you should be able to tell if this is a normal stage, if they have been white before?

Dave

Seriously, I haven't been watching them that closely! But I thought that I read once that this is a stage tomatoes go through on the way to ripening-- yet I really don't know. The plant is still fully leafed and it hasn't been hot so I don't know if sunscald could be it -- doesn't look like the pictures of sunscald when I googled. Thanks!

They do go through a pale color on their way from green to red. They also get softer. Once the greenest green has faded to that whitish color, they're not far from ripening. They will actually continue to ripen on their own at that point. And they will still be flavorful. The skin is still smooth, just pale in color.

Sun scald looks like a lesion and has a rougher texture. Reminds me of being blistered from sunburn when I was young and didn't know any better. Doesn't sound like what you have.

I found this summer that the greenest hardest tomatoes were easiest to process when shredding for relishes. The ones that were past that greenest stage turning pale into pinkish were softer and had to be diced with a knife instead of being processed on the grater. You want solid bits, after all, not sauce. For relishes and mincemeats, especially.

That is the information that I needed, Thank you!