GREEN TOMATO Review + Ketchup Recipe - Weird Fruit Explorer 

Yeah, make ketchup out of your t-shirt!

Breaded & fried green tomatoes are delicious. I recommend trying it to anyone.

My grandma fried them a few times when I was a kid but we used most of the green tomatoes to make relish and pickles.

Ketchups used to be made out of lots of stuff, including mushrooms.

Green potatoes (the tubers, I mean) are not immature potatoes. They are potatoes that have been stored improperly. When potatoes in storage are exposed to too much light, they develop chlorophyll (and phytotoxins) under their skins and turn green. I don’t know if anyone has ever died from eating green potatoes, but people who eat them often do get sick.

It is a good idea to slice the green tomatoes as thinly as possible. The flavors meld more and the tomatoes cook faster.

The Philippines have banana ketchup, right? Might be interesting to make it with varieties that are and are not commonly found there.

There are also some varieties of tomato that are only green, and are green even when they're ripe

Tomatillo sauce is awesome (I know it's different, but it's still green and delicious)

I made a salsa verde this year out of my garden's green tomatoes. It turned out quite good but next year I'll add more peppers and do a 50/50 blend of tomatillos and green tomatoes.

W I L L I T K E T C H U P ? Like if this needs to be a series!

Adding xanthan gum would help give it a more ketchup-y texture and will also help prevent the ketchup from separating. Aside from that, i look forward to the 'Will it Ketchup' series! 😁✨

*Mangos! Will it Ketchup!* Ehem, er, yeah. That's my request. Mangos.

Here's a challenge: Do a ketchup out of cucumbers

My grandma who is born and raised canadian makes a green tomato ketchup. It’s wonderful! It’s pretty traditional in french canadian cooking as far as i’m aware

Pawpaw catsup! You can use the pulp frozen, since finding fresh ones would be a bit tricky right now.. .

Since you seem to have steady access to ripe chilis, making a fermented pepper mash would be a tasty ketchup type thing.

why not start with other members of the Solanaceae family, tomarillo, cape goose berry/ground cherries/golden berries, maybe even eggplant :P

Pickled green tomatoes are delicious. Most of the better delis serve them.

My mom makes green tomato ketchup! It's fairly common in Quebec, where not all tomatoes are ripe at the end of summer.

Moringa powder is also a great way to make something green without adding much flavor to it. I used it to make green eggs and ham!

Our family rule of thumb for green (unripe) tomatoes has always been to watch the tiny dots. Unripe tomatoes has tiny tiny dots on the skin, at least on the top portion. Picked with those still visible the tomato will be dry, astringent and bitter. Yuck. But when those disappear the tomato starts getting juicy, and the bitter astringency goes away. Also the flavor develops and multiplies. The sour citrusy notes of an unripe green tomato are just divine! 💚🍅💚

Hi Jared, in Portugal we use these green tomatoes for salads. It's no issue to eat them straight up. Love your channel, cheers!

Ive lived in Wa for 99% of my life and fried green tomatoes are amazing for when winter comes too early, the greener they are the better they hold up when fried but you dont want them too unripe imo

Oh man, I'm really looking forward to the next episode of "Will It Ketchup?" 😂

I'm from Florida. We always sliced them thin, coated them in plain flour, fried them in oil, then make a sandwich with them. Good with mustard. Also, you can pickle them. That's good too.

I made grape ketchup a few years ago and it was actually pretty good

This video fits in your " if new start here " playlist, and very much in the beginning of that playlist

You can find old southern recipes where they use green tomatoes in replacement for apples in apple pie recipes. I've made one myself, they're actually very close to apple flavour when baked, especially when you have cinnamon and sugar to cover some of the tomato flavour up. I'd highly recommend giving it a try

I had green tomatoes in Indonesia, they taste really good grilled. They are more firm and do not fall apart when cooking and they taste great.

There is a variety of ripe green tomatoes here that is amazing, it has a sweet, delicate flavour, and goes great in tomato sandwiches! I don’t know what they’re called, but a farmers market nearby sells them and they are lovely!

God, I could feel the texture of the tomatos from the sound. Sounded firm, crunchy and nice.

Thought I would add a little context from a Southerner (Mississippi). Gardeners here often plant two crops of tomatoes, one in early spring and one in late summer. It gets so hot in the middle of the summer that all but the most heat loving (okra, cowpeas, etc) vegetables (and fruits) suffer. My understanding (and experience) is that the 2nd cropping in the fall usually has lots of unripe tomatoes on the plants as the first frost approaches. Not wishing for this food to go to waste they are picked and used in the many ways indicated throughout these comments. It's just expedience. You've got to make fried green tomatoes to really understand just how good a green tomato can be. Hard to describe, it must be experienced. Slice'em thick and they become creamy tart deliciousness.

My Bulgarian grandmother used to pickle green tomatoes. She also pickled unripe watermelon. They were fantastic. I can't remember her frying them.

Green strawberries? A few Vietnamese dishes utilize green mangoes, cooked of course!

Bread and fry them up they are crazy good and simple to make. When its summer/spring theres no shortage of green tomatoes either :D

'ALSO YOU SHOULD COOK THEM!' *precedes to take a big bite out of it*

Fried Green Tomatoes are the best thing on the planet

I'd love a series of ketchups made from different solanaceae. Tomatillos, physalis, Lulo, Tamarillo, Dwarf Tamarillo (which I don't think you've reviewed - you should, they have an... unusual flavour), Jaltomata, Wonderberries... the list is endless :D

Lettuce ketchup. Rocket ketchup. Mustard ketchup. Cucumber ketchup. Pea ketchup. Herb ketchup. Cupboard ketchup. Weirdly spiffing condiment. Onion ketchup. Radish ketchup. Rasin ketchup. Courgette ketchup.

Tamarillo. Pineapple. Chestnut. Cranberry. Noni. Cacao pulp.

I live in Texas and fried green tomatoes are something I've always wanted to try but just haven't had the opportunity to. Hearing that description only makes me want to try them more.

bitter gourd ketchup, jalepeno pepper ketchup, starfruit ketchup, tamarind ketchup. make a fine paste of whatever fruit you want and bam, substitution for tomatoes. it would be fun to play with the vinegar and sugar to see what would best accompany each fruit.

Hello Weird Explorer! Happy Holidays! Just for educational purposes! Green tomatoes are very common in the places (countries) where they originate which is South America: Not India or South East Asia! All tomatoes included the green ones are originated from the Andes, in what is now called Peru, Bolivia, Chile and Ecuador (Latin America), where they grew in the wild. Tomatoes were first cultivated by the Aztecs and Incas as early as 700 AD.

Not just a movie but a delicious dish is Fried Green Tomatoes!

Tomato is in the nightshade family and there is also a variety that ripens green actually a few

Here's a killer ketchup we make every year around christmas around here. We call it a ketchup but I guess it's more of a chutney of sorts, or in between a relish and a jam... You don't grind it down to a paste. Great with many meals, usually is tangy, fruity, and sweet, but still has that tomato taste. You can also substitute the fruits for whatever you prefer, the sugar for maple syrup, the white vinegar with apple cider vinegar, etc... If you're gonna add spice though I would go more towards a few whole green or red peppercorns, or even a clove or two, but it's supposed to be more sweet than spicy. I've seen them done with plums, apricots, green apples, mangos, etc... Any fruit that usually cooks and stays firm-ish will be fine, it's always yummy in the end anyways. Makes a great easy gift around the holidays, you can make a big batch and can it in half liter jars and have gifts for everyone and a personal reserve for the next few weeks (yes it goes that fast). You can also just put it in individual portions in Ziploc bags or vacuum bags and freeze them, and thaw them as you need them. HOMEMADE FRENCH CANADIAN FRUIT KETCHUP Ingredients: 10 tomatoes (you can also use some green ones) 3 ripe peaches (you can also used ‘canned’ in their own juice or water) 3 ripe pears (you can also used ‘canned’ in their own juice or water) 2 onions, medium to large size, or 3 medium size 6 red apples, peeled & core removed (any kind will do) 1 sweet green pepper, large size 1 sweet red pepper, large size 2 stalks of celery, no leaves 2 cups of white granulated sugar (you can also substitute for some maple syrup) 2 Tablespoons of salt 1 cup of white vinegar 1/2 a teaspoon of “mixed spices” * (Note*: Mixed spices = a pinch of “all spice” + a pinch of “cinnamon” + a pinch of “nutmeg”) Instructions: You will need the following: 1 large stockpot (to cook your ketchup in) 1 large pot with boiling water to blanch your tomatoes in. 1 cutting knife 1 cutting board 1 large mixing bowl to put in your cut fruits and veggies 1 measuring cup (for the sugar and vinegar) Some small measuring spoons. How to make the ketchup: 1) Blanch the tomatoes in hot water to remove the skin. Set aside in the big stock pot where we will cook the ketchup. Don’t start the cooking process yet. Blanching tomatoes is necessary to prevent botulism when canning tomatoes, and it’s the easiest way to remove the skin - but be careful not to burn yourself. Tomatoes get really hot inside when they’ve been in boiling water. Once your tomatoes are skinless, chop them up in bite size chunks. 2) Wash, then peel and seed your fruits and vegetables. Chop them up in nice bite size chunks, and accumulate them in your large mixing bowl. Add your prepared fruits and veggies to the large stockpot where the tomatoes are waiting for you. 3) Add in the rest of the ingredients (sugar, vinegar, salt, spices), stir with a wood or plastic spoon and start the cooking process on “Medium-Low” (once it start boiling a bit, you can put it down to “SIMMER/LOW”), uncovered (no lid), then from that time, let it cook very slowly, uncovered, on “simmer-low” for a good 2 hours… and stir occasionally. The above recipe makes around 4 “1 litre jars” (the tallest mason jars), or around 6 to 7 medium size jars (not sure on the actual size), all depending how much juice your fruits and vegetables have, and also the size of your fruits and vegetables. Things vary a bit, but any extra leftover that can’t fit in the jars will be eaten up quickly anyway.

Gerald you can use a bit of spirulina algae to dye the ketchup green, its color is very strong and if you don't had to much you won't feel its taste at all

I once saw a recipe for mushroom ketchup in a very, very old recipe book.

Chile Verde’s Americanized cousin green ketchup😂

There are actually many heirloom varieties of tomatoes that are green when ripe. 'Aunt Ruby's German Green' 'Green Zebra' and 'Berkeley Tie-Dye Green' are a few off the top of my head. '

In the early times of our country ketchup was made from mushrooms and herbs. Called ketchup but actually more in line with a steak sauce. Remember back then tomatoes were thought to be poisonous nightshades.

In Turkey we eat green tomates as pickles or we make some sort of dish out of it. You can search it as "yeşil domates yemeği"

Mango pineapple Ketchup sounds like it would be good. I imagine it served with corn chips or as a sauce over a black bean and sweet potato wrap.

noni ketchup when? lol

Oh my goodness, the original one, love the series

In my country, people sometimes pickle green tomatoes; though in most cases it's just the way to utilize green tomatoes that has no chance to ripe before frosts start.

In Romania we pickle green tomatoes, either in brine or vinegar (mix with water and herbs)

Ketchup from green tomatoe is a normal thing in the province of Quebec. Short growing seasons had made that option a necessity to avoid loosing too much of grown stuff. We can even find this in grocery store. It is greenier than the mixture you cook with all tomatoe pieces inside apparent. I would say it is closer to marinated green tomatoe than mushy ketchup.

The best green tomato recipe is something called ChowChow. It's a really nice pickle, that goes with just about anything savoury.

I grew up in the south and had fried green tomatoes all the time, they are amazing .

there are another kind of green tomatoes called "tomatillos" they are like tomatoes, but they dont have the same leafs and when it starts growing it grows a sack of strings that protect the fruit itself, its used to make sauces by toasting their skin (not the sack) until its black, i dont know if it is common for other places but here in mexico its pretty common

The traditional use for green tomatoes in Britain is chutney. We do tend to get a lot of green tomatoes.

I've made and eaten fried green tomatoes. They're delicious. Also, pickled green tomatoes are wonderful.

It's never really a bad idea to toast or heat your spices and such first. There are a couple of spices that really are meant for finishing flourishes because too much heat can burn or completely mute the flavors, but things like cardamom, coriander seeds, cumin seeds and various types of peppercorns always seem to taste that much better when awakened.

Ketchup can be made out of pretty much any fruit or vegetable, sounds like a cool segment to use in the future!

Durian ketchup!

I like the idea of a regular ketchup segment! I know cranberries can be made into a sauce but I think it might be nice with extra ketchup like ingredients? P.s I really am so jealous of your opportunities to see the world and sample amazing fruit!

Black garlic ketchup. Although, that would take half the winter to ferment the garlic...and a special box. Still sounds cool.

Green tomatoes are excellent when pickled.

Fried green tomatoes are wonderful served hot (they don't reheat well, so only make what you want to eat) I hear mushroom ketchup is quite delicious, too.

Green tomatoes are often pickled in brine in several Eastern European countries. They're a winter pickle.

Fried green tomatoes are the only tomatoes I will eat. They are amazing!

I love this series

I love fried green tomatoes. My Grandmother used to make them.

Durian: Will It Ketchup? Monstera Deliciosa: WIK? Osage Orange: WIK? Your entire back-catalogue: WIK? Your RU-vid channel: WIK? The servers that hold the data of your RU-vid channel: WIK? The Great Attractor: WIK?

Pickled green tomatoes with peppers is the bomb. You should try it some time

I have seen apple ketchup on a British documentary. Makes the Revolutionary War a whole lot easier to understand.

Really tasty looking salsa! If you have a stone pestle, (from a mortar & pestle set), you can use that pestle to push the sauce through the sieve a lot quicker than with using a spatula.

I always turn the unripe green tomatoes we have at the end of the season into chutney which works really well

Walnut ketchup was made in the 18th and 19th century from the fruit surrounding the nut. Have you tried pickled walnuts? That is made from the young whole fruit before the shell inside hardens at all. They become black and squidgy and rather delicious. Often eaten with strong-flavoured cheese. They can be bought from online retailers in your country.

There are tomatoes that when fully ripened are green like green zebra or green german and they taste awesome sweet and super tasty

I have eaten a lot of green tomatoes. I like them hard. Diced breaded and deep fried. Don't eat raw. I have never got sick. Unless I ate a whole lot.

Jared I'd like to see you do a comparison of RIPE green tomatoes, like Evergreen, Aunt Ruby's German Green, Green Zebra, Green Grape, Cherokee Green, Green Giant, Lime Green Salad, Spear's Tennessee, Marz Green, Green Pineapple, etc...These develop more complex flavor and sweetness than the unripe ones but maintain a unique flavor profile from other colors. I've tried a couple but haven't had access to enough varieties at once to compare the qualities.

I love me some fried green tomatoes. They don't sell them here is supermarkets but we grow tomatoes and pick some of them early. They are delicious

Hi. You must try to make ketchup from Goji Berries. Try to use smaller quantity of sugar. The juices from goji berries and tomatoes are similar.

Makes lovely chutney.

Back in the 1950s my mom made a relish out of green tomatoes. It was like a sweet pickle relish.

Here in Quebec we are doing green tomato ketchup, the same way you would do a fruit ketchup so chunky not smooth

Here in Brazil, due to things perishing and all, it isn't that uncommon to find green tomatoes on the supermarket, so you can buy some of those and let them ripen along the week. I have also seen a handful of them in salads and such

Will it ketchup is now my favorite RU-vid series.

Not on the menu in Lockport or Long Island when I was growing up. What will mess you up is eating green tomato worms even the big juicy ones. Domestic bite into a green tomato because they are astringent. Fried green tomato sandwiches are excellent in the right hands(me). Ketchup was of course invented in China, fish based, Ketjap Manis from Indonesia is soy base I believe. Lots of fun to be had with peaches😀 Chef the guy from Atlanta by way of Brooklyn

You should get some containers and plant some of the seeds of more exotic fruits. Maybe a fruit like lychee or a rambutan, if you trim it, the plant doesn't grow too much, not turning your house into a jungle. Plus it would be cool to see the progress of the plant video by video. (Btw love your channel

I don't even like ketchup but the videos where you do make ketchup are nice for me to have on while playing video games.

LOL, you are so funny Jared.

A good zebra tomato is my favorite. (but they are ripe). Fried green tomatoes are pretty good. Using up the tomatoes on your plant that won't have enough fall time to ripen all the way.

If you don't like the idea of eating raw tomatoes you can also make tomato jam out of green tomatoes!

The obvious (to me) is cherries. I mean, there are cherry tomatoes, so just subtract the normal fruit and you are left with cherry.

There is a danish recipie for pickeled green tomatoes that have exatly the same the ingreediences

I've lived in WNY all my life and there are plenty of green tomatoes and places that serve them.