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Tomatillos are small nightshade fruits shaped like miniature tomatoes. They are low, sprawling plants that reach an average of 1/2 to 1 meter in height and produce high yields of husked fruit, which are often described as looking like Chinese lanterns when they hang on the plant. Tomatillos are covered in a papery, veiny outer skin, or husk, and measure about 5 centimeters in diameter. As the husk begins to dry, it splits open and fades from green to light brown as the fruit matures. The fruit inside the husk is typically bright green, though it can also be yellow or purple, and is covered in a slightly sticky residue that can be easily washed off. Tomatillos have a bright green stem that is somewhat harry and grows oval-shaped toothed leaves. Beneath the glossy skin of the Tomatillo fruit is a dense, cloudy white-green flesh that encases small white seeds. Tomatillos have a fresh, tangy scent with hints of citrus, akin to the smell of limes and green tomatoes. Tomatillos are harvested when the fruits are still immature. They have a tart flavor, much different than their relative the tomato.
Seasons/Availability
In their native Mexico, Tomatillos are available year-round. In the cooler climates of North America, they are available from July to September.
Current Facts
Tomatillos, which translates to “little tomatoes,” are botanically referred to as Physalis philadelphica and like all species in the genus Physalis, are distinguished by their papery outer husk. The Tomatillo is a relative of the tomato, as both are members of the Solanaceae family, also known as the nightshade family. Tomatillos are called green tomatoes, tomato verde, tomates de cascara, tomates de fresadillas, husk tomatoes, and jamberries. They're also referred to as Miltomatl, the original Aztec name that is still used in Oaxaca. Tomatillos are open-pollinated, meaning that their seed will reproduce plants identical to the parent. Planting two or more Tomatillos together may be best for encouraging cross-pollination.
Nutritional Value
Tomatillos are denser in minerals than tomatoes as they are packed with unique phytochemicals and flavonoids. These phytochemicals may help reduce inflammation, inhibit the growth of cancer cells, improve vascular health, and potentially lower the risk of chronic diseases like cancer and heart disease. Tomatillos contain vitamins A, C, and K, which can help with immune function, vision, skin and bone health, collagen production, and blood clotting. These vitamins may also reduce the risk of fractures and decrease the length and severity of colds. Tomatillos have niacin, potassium, manganese, and magnesium. These nutrients help nerve health, fluid balance, muscle contractions, cholesterol and carbohydrate metabolism, reduce inflammation, wound healing, energy production, and blood sugar and blood pressure regulation. Because of their fiber content, Tomatillos may help with digestive health and lowering cholesterol levels. In Mexico, it is believed that a decoction of Tomatillo husks can be used to treat diabetes.
Applications
Tomatillos can be used in similar ways to regular tomatoes, although they offer a slightly more tart flavor and contain less sugar. That tart, slightly acidic taste makes them perfect for eating raw or cooked. They can be incorporated into salsas, sauces, or jams. When used in salsa, Tomatillos tone down the hotness of chilies and help blend the flavors of the different ingredients. They are credited as the source of the "piquant" flavor in authentic Mexican cuisine and are used as the key ingredient for traditional salsa verde, which can be served with enchiladas, quesadillas, and fried chicken. Diced raw Tomatillos add a nice crunch to fresh guacamole and pair well with onions, cilantro, chili peppers, and garlic. When harvested at their more ripe, golden-colored stage, they are often used in stews or simmered with meats for flavoring. To prepare Tomatillos, remove the papery husks, then rinse and dry the fruit. They are typically not seeded before cooking. Store Tomatillos with their husks intact for about three weeks in the refrigerator in a paper bag. To keep them longer, remove the husk, wash the fruit, and freeze them.
Ethnic/Cultural Info
Tomatillos were likely domesticated by the Aztecs of central Mexico around 800 BCE or 900 BCE in the Tehuacán Valley—before tomatoes had ever been cultivated in the region. The Aztecs were also responsible for introducing foods like corn, chilies, and chocolate to the rest of the world. Tomatillos were also important to Mesoamerican tribes like the Mayans and are still considered a staple ingredient in Mexican cuisine, especially for authentic salsa verde. When the Spanish conquests came through Mexico and Central America in the 16th and 17th centuries, Tomatillos were brought back to Spain by the explorers. Though they did not initially catch on there, Tomatillos eventually made their way to India where they were quickly cultivated and incorporated into traditional dishes.
Geography/History
Tomatillos are native to Mexico and Central America, where the Aztecs first cultivated them as early as 800 BC. Like tomatoes, Tomatillos are a warm-season crop and cannot withstand frost. Tomatillos grow wild in Mexico and Central America along roadsides and sunny open fields. They are also grown commercially, particularly in Mexico and Guatemala, and in home gardens. Tomatillos spread beyond their native region when Spanish settlers discovered them and brought them back to Europe, where they eventually traveled to places within the Eastern world. Outside of their native region, Tomatillos became more popular in the United States in the 21st century and are often found in grocery stores, farmers’ markets, and gardens there, as well as in South Africa and Australia.
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