Description of the tomato variety “Emerald Apple” - a tasty and unusual tomato

Features of green tomatoes

The very first question that arises when looking at green tomatoes is why do they have this color? The explanation is simple: greenery gives fruits an excess amount of chlorophyll - like trees. As it turned out, chlorophyll is very useful for humans - it does approximately the same thing as hemoglobin: it increases the level of oxygen in the blood, heals wounds, strengthens the immune system, and has a positive effect on the entire body. Eating green tomatoes is indicated for preventing the development of heart attacks and cancer, for gaining muscle mass and combating high fatigue.

It is because of the high beneficial indicators for humans that varieties of green tomatoes were bred. Their taste is in no way inferior to yellow and red tomatoes, and they can be used for food in the same way - both fresh and canned. However, in some cases it is not recommended to eat green tomatoes - for example, for people with allergies. Also, people suffering from gout or arthritis should not consume the fruits.

Green tomatoes get sick much less than red or even yellow ones. By the way, the brighter the color of a green tomato, the more useful elements it contains. You can determine whether the fruit is ripe only by touch - a ripe tomato becomes soft. However, some varieties still slightly change shade - they turn yellow.

Features of cultivation

Seeds for seedlings are sown in the second half of March or early April. The variety prefers light, nutritious soils with neutral acidity. Ideal mixture: turf soil with humus in equal proportions. You can add a little vermiculite or washed river sand to the composition. Before sowing, seeds are soaked in a growth stimulator for 10-12 hours .

Sowing is carried out with a depth of 1.5 cm. After sowing, the soil is sprayed with water from a spray bottle, the container is covered with film and placed in a warm place. After the sprouts appear, the seedlings are exposed to bright light. In cloudy weather, seedlings are illuminated with powerful electric lamps. The room temperature should not fall below 16 degrees.

After 2-3 true leaves appear, the seedlings are planted in separate pots. Immediately after picking, it is recommended to feed the seedlings with a complete complex fertilizer. The seedlings are moved into the ground or under the film when the soil has completely warmed up. Depending on the region, transplantation takes place in late May-early June. Plantings do not thicken. The distance between plants is 50 cm, row spacing is at least 60 cm .

In the first days of planting, cover with film, then it can be removed. Watering is not too frequent, but plentiful, only warm water is used. In the intervals between waterings, the top layer of soil should dry out. Immediately after planting, the plant is tied to a support. It is recommended to remove the lower leaves and side shoots, forming a plant with 1 or 2 stems. Without pinching, the plantings quickly become overgrown and begin to resemble a jungle.

Read on our website all about diseases of tomatoes in greenhouses and methods of combating these diseases. We also offer materials on high-yielding and disease-resistant varieties for your information.

Varieties of green tomatoes

There are many different varieties of these “exotic” tomatoes – both foreign and Russian. The first include, for example, Absinthe, Green Giant, Michael Pollan, Grubs Mystery Green, Chile Verde and others.

Russian varieties will be discussed in more detail below, but it is worth paying attention to the fact that the most suitable tomatoes for growing are considered to be Boloto, Emerald, Emerald Apple, Kiwi and Malachite Box.

Tomato “Emerald Apple”: variety description

Tomatoes “Emerald Apple” are a mid-early, high-yielding variety. The bush is indeterminate, reaches 1.5 m in height. The plant is powerful, well-leafed, and needs shaping. The fruits are collected in clusters of 3-7 pieces. From an adult bush you can get up to 10 kg of tomatoes .
The harvest takes place in July-September. The tomatoes are large, multi-chambered, weighing 250-300 g. The shape is flat-round, slightly ribbed. The color of ripe tomatoes is very unusual, rich green with a lemon or bronze tint. The taste is delicious, very pleasant, sweet with a slight sourness, rich, not watery. The pulp is juicy, dense, emerald green. The high content of sugars and beneficial amino acids allows us to recommend tomatoes for baby and dietary nutrition.

The variety of Russian selection is intended for cultivation in open ground and film greenhouses. The harvest is well stored and can be transported.

You can compare the weight of fruits with other varieties in the table below:

Variety Malachite box

Malachite box is one of those varieties of green tomatoes that can be planted both in a greenhouse and in open soil. Mid-season, high-yielding (from one hundred meters it produces about four hundred kilograms in open ground, in a greenhouse - even more). A rather capricious appearance, it requires the installation of supports and tying, as well as timely pruning of the stepsons.

When ripe, the tomato turns yellow, but the flesh remains emerald green. The skin is thin, the shape of the fruit is round, flattened. The weight of one tomato varies from two hundred to three hundred grams. When overripe, it becomes watery. Susceptible to various parasites and requires constant treatment.

Absinthe

The pride of American selection was the Absinthe tomato variety. In the middle zone it is grown in greenhouse conditions; in the southern zone it is permissible to plant it in open ground. The tall indeterminate bush reaches a height of 1.8 m. Formations of 1-2 stems are recommended. The sheets are of the usual type, small. Ripening period is mid-early, 90-95 days from the beginning of planting. Productivity – 3-4 kg per plant.

The Absinthe variety produces high quality tomatoes. The color of the skin is green with a yellow glossy tint, the weight of the fruit is 300-400 g. The pulp is fleshy, sugary with a fruity pleasant taste. Experts rated the taste characteristics of the variety at 5 points. The main purpose of the crop is fresh consumption and processing. Absinthe has a number of advantages:

• high taste qualities;
• marketability of fruits;
• universal purpose;
• resistance to tomato diseases.

Absinthe has one drawback - increased sensitivity to low temperatures. The variety does not tolerate night frosts.

Salting for the winter

Pickling green tomatoes for the winter is a simple matter and is practically no different from pickling red tomatoes. The main thing is to remember: green tomatoes need constant coolness, and their shelf life can be increased with the help of a bird cherry branch placed in brine. There are many ways to pickle tomatoes, for example cold.

Pickling green tomatoes for the winter using a cold method is not difficult. For a kilogram of fruit you need two large spoons of salt, a pair of dill umbrellas, six cloves of garlic, horseradish and black currant leaves - three to four pieces each, as well as black and allspice.

Tomatoes need to be thoroughly washed, dried, and their stems removed. Peel the garlic, wash the herbs and partially place them in a pre-sterilized jar. Place half of the available fruits on top, then garlic and the second part of the herbs, and then the remaining tomatoes. Place salt in cold water and fill the jar up to the neck. Cover with a plastic lid and store in a cool place.

Fried Green Tomatoes

Surely someone has read the wonderful novel by the writer Fannie Flagg, “Fried Green Tomatoes at the Stop Station Cafe.” Or maybe someone has seen a film based on this book. One way or another, to try fried green tomatoes, you don’t have to go to America at all - you can cook them yourself, and this action will take no more than twenty minutes!

Green tomatoes, as a rule, are fried in batter, so in addition to the vegetables themselves, you will also need a glass of flour, two eggs, a small spoon of salt, the same amount of ground black pepper and breading. Tomatoes must be thoroughly washed and cut into medium-thick slices. Prepare three containers: place the breading in one, beat the eggs in another, and mix salt, pepper and flour in the third. One by one, roll each tomato slice in the contents of all three bowls (breaded last). Fry in melted butter on both sides over medium heat for about five minutes until a nice golden color appears.

Another cooking option is with spices. You can take any of them, to your taste. Mix the desired amount with corn flour (you will need a standard glass) and roll the sliced ​​tomatoes in this mixture. And then fry on both sides, but not in butter, but in vegetable oil (excess oil can be allowed to drain onto a napkin).

Thus, green tomatoes are no worse, and in some ways, perhaps even better than their red and yellow counterparts. At the very least, very useful - for sure!