I always have loads of unripe red tomatoes and don’t always have the room to help complete their ripening indoors. This year I re wondered, can I eat them? The quick answer is still no as the solanine and tomatine are alkaloids that are toxic. Some recipes do make them into chutneys and side dishes so a little is okay it seems. I’ll pass I think.
But then there are old varieties of green tomatoes (sometimes a bit stripy) and these kinds of green tomatoes are absolutely fine apparently. Delicious and very health-giving although I’ve never tasted one myself.
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