These fruits are coveted--especially in the South--for their striking flavor: a hint of their red counterparts, but with a tangy bite.  They are versatile, too, with a heartiness that holds up nicely when simmered, sauteed, pickled and, of course, fried.

Though the 1991 movie "Fried Green Tomatoes" gave green tomatoes a moment of fame, they still suffer from a  bit of an identity problem north of the Mason-Dixon, where they seem, to some, more exotic than they are.  The tomatoes that southerners dream of tossing into a frying pan don't actually ripen to green.  The ones they crave are much easier to find:  They're simply unripe tomatoes.

Green tomatoes are picked before they turn red, either because frost i on its way or the gardener knows--and is eager for--their distinctive flavor.  But green tomatoes aren't only for green thumbs.  If you don't have them growing in your backyard, you can find them at most farmers' markets.

Depending on the fruits' stage of maturity, there's a preferred method for cooking them.  When  a tomato begins to form, it looks like a deep-green marble.  Once it reaches full size, it becomes a lighter, yellowish green, and then gradually acquires a pink blush until finally turning red.

The very tart deep-green tomatoes are best for pickling and chutnery, and the sweeter yellowish ones for dishes such as salsas and pasta sauces.  Those that are just beginning to blush make the best fried green tomatoes because they have a more mellow flavor.  But words don't fully convey how they taste.  Once you bite into a green tomato, you'll never mistake it for anything else--and you'll look forward to that sweet tartness, even if it means the end of summer

Southern Favorite.  Typically, fried green tomatoes are sliced rounds, but we found that wedges hold their coating better and are neater to eat:  a sheet of parchment absorbs any excess oil. 

Fried Green Tomato Wedges

• 2 cups yellow cornmeal
• 4 teaspoons coarse salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons freshly squeezed lime juice (about 2 limes)
• Canola oil, for frying
• 3 large green tomatoes, cut into 1-inch thick wedges

In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside.  In another shallow bowl, whisk together the buttermilk, eggs and lime juice (the mixture may appear curdled); set aside.

In a large cast-iron or heavy skillet, pour oil to a depth of 1/2 inch; heat until a deep-fry thermometer measures 375 degrees.  Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture.  Set aside on a large plate; repear with remaining tomatoes.

Fry tomatoes, working in batches until golden brown, about 1 minutes on each side.  Drain on a paper towel-lined plate.  Season with salt while hot.  Serve warm with basil-lime mayonnaise.

ENJOY THIS SOUTHERN DELIGHT!