Green Tomato

What Is Green Tomato?

Green tomato is the not-yet-ripened, firm, sour-tasting fruit of the same plant (Solanum lycopersicum). Some varieties stay green even when ripe; but in the kitchen, "green tomato" mostly refers to unripe tomato.

It enters the kitchen through the picking and use of tomatoes left on the vine at the end of summer that won't have time to ripen before the cold sets in; pickling, frying, and jam-making are its most common uses.

Nutritional Values of Green Tomato

Green tomato contains approximately 23 kcal of energy, 1.1 g fiber, and a notable amount of vitamin C (23.4 mg) per 100 grams; compared to ripe tomato, its carbohydrate content is slightly higher and its taste is more sour.

What Are the Benefits of Green Tomato?

With its vitamin C and fiber content, green tomato can be considered part of a balanced diet. Since unripe tomato contains a high amount of solanine, raw and excessive consumption should be avoided; processed forms such as pickling and cooking should be preferred.

This information is general; green tomato is a food, not a substitute for medical treatment.

How Is Green Tomato Selected?

For pickling and frying, firm, light-green, plump tomatoes are chosen; ones that have started to yellow will soften and are not suitable for these recipes.

• The tomato should be firm and heavy, not giving under light pressure
• The skin should be light green and smooth, not turning yellow
• Cracked, blemished, or softened fruits should be sorted out

How Is Green Tomato Stored?

If kept at room temperature, green tomato will gradually redden and ripen over time; if you want it to stay green, keeping it in a cool, dark place slows ripening. For long-term storage, it is pickled.

Using Green Tomato in the Kitchen

Green tomato is most often used to make pickles and jam, and also sliced, coated in flour, and fried; its sour taste adds a refreshing contrast to dishes.

How to Make Green Tomato Pickle

Firm green tomatoes are arranged whole or cut into pieces in a jar; they are filled with garlic, salt, and a vinegar/water mixture and left to sit for a few weeks to become pickled.

Fried Green Tomato

Thickly sliced green tomatoes are coated in flour or cornmeal and fried in hot oil until crispy on both sides; served hot.

What Recipes Is Green Tomato Used In?

Green tomato pickle, green tomato jam, and fried green tomato are its best-known uses; in some regions, green tomato soup is also made.

Frequently Asked Questions

Is green tomato eaten raw?

Since unripe tomato contains solanine, eating it raw and in large amounts is not recommended; processes such as pickling, frying, and cooking make it safe to consume.

Why is green tomato sour?

As tomato ripens, its acids convert into sugar; since this conversion is not complete in unripe green tomato, a pronounced sourness dominates.

Can green tomato be made into jam?

Yes; thanks to its firm texture and sourness, it is transformed into a distinctive jam by cooking it with sugar — this is a traditional late-summer recipe.

Does green tomato redden at home?

Yes; if kept at room temperature, preferably in the same container as a ripe fruit (apple/banana), it ripens and reddens faster due to the effect of ethylene gas.

Is every green tomato unripe?

No; some varieties stay green and sweet even when ripe. However, the "green tomato" commonly used in the kitchen mostly refers to unripe tomato.