Variety from America
Variety from America
Green Zebra tomatoes are covered in vertical stripes that line the exterior of their vibrant green skin. When ripe the stripes will turn from pale green to yellow. Tomato the Green Zebra grows to approximately 5 cm (2 inches) in diameter and has a round, globe-like shape. Resistant to cracking the skin of the Green Zebra is uniformly smooth and covers a green fleshed, juicy interior. Its flesh has a classic tomato flavor and will be tangy and astringent when young then take on a balanced sweet-tart flavor once fully ripe.
The Green Zebra tomato can be utilized raw or cooked in a plethora of recipes where traditional tomatoes are used. Their petite size makes them ideal for use quartered and added to salads, skewered on kebabs or hollowed out and stuffed. When young their sturdy texture and tart flavor is perfect for use in cooked applications. Cooking will mellow the acidity of young green tomatoes. They can be sautéed, slow-roasted or breaded and fried. The meat of the Green Zebra is hearty and will not break down when cooked. Green tomatoes such as the Green Zebra will also work well when pickled, smoked or cooked down to make preserves. Their flavor is complemented by balsamic, olive oil, cornmeal, oregano, basil, peppercorn, red onion, fennel, avocado, jalapeno, garlic, grilled beef, mozzarella and cream-based sauces. For best flavor keep Green Zebra tomatoes at room temperature, once sliced they will keep in the refrigerator for up to 2 days.
The Green Zebra tomato was first developed in Everett, Washington in 1983 by Tom Wagner. As a plant breeder, Wagner had long been intrigued by the evergreen tomato. He set out to develop a striped green variety that unlike most green tomatoes would be resistant to cracking. To achieve this new tomato variety Wagner crossed 4 heirloom varieties, one of which was the Evergreen tomato. He named the tomato Green Zebra, a nod to the tomatoes' unique striping. It was featured in Wagner's Tater-Mater Seed Catalog 1993 through 1996 during which time it achieved commercial success in both the gardening and culinary world. Today they are grown and distributed predominately out of Mexico and California.
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