Green tomato

Tomate verte

What it is

Unripe fruit carries tomatine, the alkaloid that all but vanishes as a tomato reddens — one reason Europe kept the plant ornamental and suspect for two centuries. The amounts in a green tomato are far below harm, but they are part of why it tastes bitter and why nobody eats it raw.

In the kitchen

For frying, salt the slices and let them drain twenty minutes before dredging — they give up a lot of water and it is the water that makes the crust slide off. For chutney, allow at least an hour of simmering; the starch does not soften quickly.

Goes with

Onion Mustard seed Cider vinegar White sugar Ginger Raisin Stone-ground polenta Chili pepper

Same species

Bintje potato Black Krim tomato Bonnotte de Noirmoutier Chuño Datterino tomato Eggplant

In season alongside

Tomatillo Lingonberry Begonia petals Cornelian cherry Cranberry Damson

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