Green Tomatoes: Variety Among Variety

Like the red variety, green tomatoes come in every shape and size, ranging in color from deep emerald to the more exotic chartreuse green. Large pale-green beefsteaks make good slicers. With a slightly sweet, yet decidedly spicy flavor, they are the ideal choice for the traditional ‘fried-green tomatoes’ of southern cuisine. Another variety, ‘Green Bell Pepper’ ripens to a deep green with mottled stripping. Its hollow interior, like the pepper variety which it resembles in size and shape, makes it ideal for stuffing. Cherry-type green tomatoes, such as ‘Green Grape’ and ‘Lime Green Salad’ make the perfect addition to fresh garden salads when contrasted with their red counterparts. These little gems ripen to a pale lime green exterior with a juicy chartreuse flesh, at once tangy and slightly spicy in flavor.

As a rule, you should eat most green tomato varieties right off the vine. Allowed to sit, even as long as a day or two, you risk loosing that distinctive tangy-sweet tartness for which they are renowned. If you can’t use immediately, store green tomatoes in your refrigerator’s vegetable drawer to slow down the ripening process. When ready to use, bring them back to room temperature to ensure you capture their full-flavor.

Given their variety, you should hardly be surprised at their culinary versatility. Green tomatoes can be used raw in every kind of salad imaginable or cooked in soups, stews, and casseroles. Thickly sliced, brushed lightly with olive oil, and seasoned with dash of salt and pepper, they are perfect for grilling alongside steaks or burgers during summer barbecues. With the proper seasoning, they make up into the most mouth-watering pies, cakes, and cobblers to rival even your traditional dessert fare. Finally, try canning or freezing them as you would other tomatoes to have on hand when out of season. Likewise, use them to ‘put-by’ preserves, relishes, and chutneys for the holidays.