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Green Tomatoes

July 29, 2015



Say Green Tomatoes, and the first thing that pops in your mind is “Fried Green Tomatoes.”  While this tasty treat is the most  popular way to eat this form of unripe produce, there are other options.

Green tomatoes carry many health benefits that is largely ignored next to its riper red counterpart. Green tomatoes happen to be an excellent source of vitamin C along with Vitamins A and K. A one cup serving has 70% of the Recommended Daily Allowance (RDA) of Vitamin C, and 23% of the RDA for both Vitamin A and K.  Green tomatoes are low in saturated fat, high in fiber, and have numerous beneficial minerals.

While fried green tomatoes have been a summer staple in the South for decades, they became famous outside of the region when a motion picture was released in 1992 with the moniker “Fried Green Tomatoes.”  While the movie itself had little to do with the Southern delicacy, the world suddenly became curious about this unripe produce wonder.

At present,  most health conscious consumers shy away from fried anything, even if it is a healthy vegetable (or fruit, but we won’t get into that here).   A healthier alternative is grilling green tomatoes.  Since green tomatoes are firmer than red tomatoes, they do not break apart on the grill.  Get creative:  brush them with Olive oil, dip them in your favorite marinade or top with parmesan, mozzarella or even feta cheese!

Green tomatoes should be stored at room temperature, and out of direct sunlight to slow the ripening process.  One of the best things about green tomatoes is that if the aren’t used quickly enough, instead of spoiling,  they turn red and  ripen.   Ripened tomatoes then open up all new options.  Fresh salads, pasta sauces and salsa, just to name a few!


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