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GREEN LANTERN LIGHTS. Mid-season, tall, and highly productive variety bred by Tom Wagner and introduced to the public in 2012. Fruits weigh 100-200 g, are round, striped, green with red and orange veining. Inside, they contain green gel. The taste is rich, fruity, with a noticeable tang. Best used fresh and in salads. The plant is trouble-free, about 1.4 m tall, covered with heavy fruit clusters containing 6-8 fruits each. The fruits have an unusual shape that varies from flattened with ribbed shoulders to round-flattened.
As for the coloring — it’s an unreal combination of the unmatchable. A bright green base, over which it seems someone has magically painted red streaks. But the real surprise is the flavor: buttery flesh that melts in the mouth. The taste enchants with sweetness and juiciness. All characteristics — 100%! Highly recommended!
GREEN TOMATO VARIETIES
Green tomatoes are tomatoes that haven't ripened to their final red, orange, or yellow color. They have a characteristic greenish hue and can be used in various culinary dishes. However, it’s important to note that green tomatoes contain higher levels of solanine. Therefore, before consuming green tomatoes, certain precautions should be taken. Here are some ways to use green tomatoes:
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Frying: Green tomatoes can be sliced into rounds or wedges and fried in oil until golden brown. They are often served with sauces or as a side dish.
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Canning: Green tomatoes can be preserved by making pickled vegetables or green tomato juice.
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Salting: Sliced green tomatoes can be salted, which also allows long-term storage.
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Jam or preserves: Some recipes use green tomatoes to make sweet jams or preserves with added sugar and spices.
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Salads: Green tomatoes can be added to salads to enhance flavor and texture.
BUY GREEN LANTERN LIGHTS SEEDS:
Ordering seeds is easy using the website's shopping cart. Worldwide shipping available any day. Over 2500 varieties in the catalog. However, remember that green tomatoes contain solanine, which can be harmful in large amounts. Therefore, it's recommended to follow recipes that include processing methods to reduce solanine content before culinary use.