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Green tomatoes have light to dark lime green skin and are extremely firm. They range in size depending on the variety and can be anywhere from 4 to 10 centimeters in diameter and can be very round or plumper with broad shoulders. The flesh is bright chartreuse and has a very firm center with tiny, underdeveloped seeds. Green tomatoes offer a crisp and mildly juicy texture. They have a sharp, puckering, astringent flavor with a slight sweetness.
Green tomatoes are used raw and cooked. They are sliced and battered in cornmeal and fried for their signature dish. They are also pickled, cooked into sauces, made into relishes or ketchup, and baked. Add sliced green tomatoes to sandwiches or dice and use them in rice or risotto recipes. They can be used as a substitute for sour green apples in recipes and have just enough sweetness to be a surprising and tasty ingredient in a traditional apple-based dessert.
Store Green tomatoes at room temperature until ready to use, refrigerating will extend shelf life. Keep cut, unused portions in the refrigerator.