It’s rare that you don’t see bushes with tomatoes in the country - perhaps this is one of the most popular plants among gardeners. However, as a rule, they acquire mainly varieties of red or, at worst, yellow tomatoes for planting. But green tomatoes on the beds are rare. Meanwhile, it will be quite out of place to find out what kinds of green tomatoes are.
Features of green tomatoes
The very first question that arises when looking at green tomatoes is why they have such a color? The explanation is simple: greens give the fruit an excessive amount of chlorophyll - like in trees. As it turned out, chlorophyll is very useful for humans - it does about the same as hemoglobin: it increases the level of oxygen in the blood, heals wounds, strengthens the immune system, and has a positive effect on the whole body. The use of green tomatoes is indicated to prevent the development of a heart attack and cancer, to gain muscle mass and to combat high fatigue.
It is because of the high beneficial indicators for a person that varieties of green tomatoes were bred. Their taste is not inferior to yellow and red tomatoes in any way, and they can be used in food in the same way - both fresh and canned. However, in some cases, green tomatoes are not recommended - for example, for allergy sufferers. Also, do not eat fruits for people suffering from gout or arthritis.
Green tomatoes are much less sick than red or even yellow. By the way, the brighter the color of a green tomato, the more useful elements in it. To determine whether the fruit has ripened, you can only touch it - a ripe tomato becomes soft. However, some varieties still slightly change their color - they get a yellow color.
Varieties of green tomatoes
There are many different varieties of these "exotic" tomatoes - both foreign and Russian. The former include, for example, Absinthe, Green Giant, Michael Pollan, Grabs Mystery Green, Chile Verde and others.
Russian varieties will be discussed in more detail below, but it is worth paying attention to the fact that the tomatoes Bolot, Emerald, Emerald Apple, Kiwi and Malachite Box are considered the most suitable for cultivation.
Grade Emerald
Among the varieties of green tomatoes, this is considered the most delicious. It can be planted exclusively in open ground - it is a determinant (i.e. undersized) plant. The name received its variety for the color of the ripened fruit - it becomes a bright emerald color. The tomatoes themselves are of a regular, slightly ribbed shape, weighing about a hundred grams, and the leaves are dark green. The emerald is highly harvested, it gives up to six kilograms of fruit per square meter.
Emerald apple variety
This kind of green tomato will ripen in about a hundred and a few days. A high-yielding variety with large fleshy juicy fruits (the weight of one tomato reaches two hundred and fifty grams). The bushes themselves reach a height of one and a half meters, sprawling, with lots of leaves. Tomatoes with a thick skin, bright green in color, ripened, get a barely noticeable golden color. It tastes very sweet. The emerald apple is well tolerated.
Grade Malachite Box
The malachite box belongs to those varieties of green tomatoes that are allowed to be planted both in the greenhouse and in open soil. Mid-season, high-yielding (from a hundred meters gives about four hundred kilograms in open ground, in the greenhouse - even more). It’s a rather capricious look, it requires the installation of supports and tying, as well as the timely trimming of stepsons.
When ripe, the tomato turns yellow, but the pulp remains emerald green. The skin is thin, the shape of the fruit is round, flattened. The weight of one tomato varies from two hundred to three hundred grams. Overheating, becomes watery. Affected by a variety of parasites, needs constant treatment.
Grade Giant Emerald
Another name for tomato is Giant Emerald - Gnome Emerald Giant. Medium early, can be grown both in open ground and under the film. It reaches a meter in height, does not need to be stepson. Fruits are large (up to four hundred grams), yellow-emerald color. It is considered a rare variety.
Variety Swamp
Indeterminate (high) early ripe species that is suitable for cultivation only in greenhouses. Tomatoes are small (up to two hundred grams), ribbed, ripened, become bright green with a yellowish tinge. The taste resembles a melon. From one square meter, you can get about five kilograms of tomatoes.
Sort Val striped
Tomato Val green striped is considered an indeterminate species. He is high-yielding, growing up to one and a half meters or more up. It can be grown in any conditions.
The name "striped" was obtained because the ripened fruits have a yellow-green color with dark green stripes. Tomatoes are small, not more than one hundred grams in weight, do not crack.
Kiwi variety
Belongs to mid-ripening varieties of green tomatoes, which can be grown both in the open ground and under film shelter. It resembles kiwi (sour) to taste, therefore it is called similarly. When ripening - green with small yellow spots, the fruits reach a weight of about two hundred grams. It can grow by more than one and a half meters, needs a garter and stepsoning. Sufficiently productive variety - gives five to six kilograms per square meter.
Grade Green Cherokee
Srednerosly, mid-ripening variety of green-brown color, when ripe, gets a yellowish tint. Very sweet. Large-fruited (the weight of one tomato is up to four hundred grams). It is characterized by high resistance to diseases and parasites.
Salting for the winter
Salting green tomatoes for the winter is a simple matter and practically does not differ from salting red tomatoes. The main thing is to remember: green tomatoes need constant coolness, and their shelf life can be increased with the help of a cherry branch laid in brine. There are many ways to pickle tomatoes, such as cold.
The salting of green tomatoes for the winter in a cold way is not difficult. A kilogram of fruit requires two large tablespoons of salt, a pair of dill umbrellas, six cloves of garlic, horseradish leaves and blackcurrant - three to four pieces, as well as black and allspice.
Tomatoes need to be thoroughly washed, dried, stalk removed from them. Peel the garlic, wash the greens and partially put in a pre-sterilized jar. Place half of the available fruits on top, then garlic and the second part of the herbs, and then the remaining tomatoes. Salt put in cold water and pour the jar to the neck. Close with a plastic lid, store in a cool place.
Fried green tomatoes
Surely someone read the wonderful novel by the writer Fanny Flagg “Fried Green Tomatoes in the Cafe Semi Station”. Or maybe someone saw a film made from this book. One way or another, to try fried green tomatoes, you don’t have to go to America at all - you can cook them yourself, but this action will take no more than twenty minutes!
Green tomatoes, as a rule, are fried in batter, so, in addition to the vegetables themselves, you will need another glass of flour, two eggs, a small spoon of salt, the same amount of ground black pepper and breading. Tomatoes must be washed thoroughly and cut into slices of medium thickness. Prepare three containers: place the breading in one, beat the eggs in the other, and mix salt, pepper and flour in the third. Roll each tomato slice in the contents of all three bowls one by one (breaded - last). In melted butter, fry on both sides over medium heat for about five minutes - until a pleasant golden color appears.
Another cooking option is with spices. You can take them any to taste. In the desired amount, mix with cornmeal (you will need a standard glass) and roll in this mixture sliced tomatoes. And then fry on both sides, but not in butter, but in vegetable oil (excess oil can be allowed to drain onto a napkin).
Thus, green tomatoes are not a bit worse, but in some ways, perhaps even better than their red and yellow counterparts. At least very useful - for sure!