The green one is the biggest tomato fruit I have had so far. It weighed in at 486 grams (1.14 lbs).
This is one from a batch of four such fruit, all picked from the same plant on the same day.
They were grown from a pack labelled "Rainbow Beefsteak" potentially giving plants with fruits of one of six different colours. I only grew two, and the both turned out to be green ones, and a friend to whom I gave another plant tells me that hers was also green.
The three fruits at the back of the photo above are also Green Beefsteak, but from a different plant. You can see that they are smoother, and less enormous. Despite being green, they are (were) definitely ripe. Since this photo was taken, Jane has made them into a delicious sauce for eating with pasta. Actually, if you have any green tomatoes (not unripe ones, I emphasise), you might want to try making it yourself.
You make the tomato sauce in the same way as normal, by simmering the diced fruits with a chopped onion, a couple of cloves of garlic, a pinch of Herbes de Provence, and a little water.
|I think this tomato ought to be re-named "Lemon and Lime"!|
A delicious but unusual sauce! When you see it, you expect it to taste of spinach, or peas, or broccoli - and then you try it and it tastes of tomato. A very odd experience. Perhaps I'm too conditioned into expecting tomatoes to be red, which is silly when I grow lots of different types myself.