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Purple tomatillos are uniquely beautiful and rare to find. They’re small and round like a golf ball, with an average diameter of one or two inches at maturity. Like all tomatillos, the Purple tomatillo is encased in a papery husk, which turns from green to brown and splits open as the fruit matures. The fruit itself starts out pale green and ripens to a deep violet color, and that rich purple skin coloring bleeds into its bright green interior flesh. Purple tomatillos have a tangy-sweet taste, much sweeter than their green counterparts, with citrus-like hints and sub-acid flavors of plum and pear. The semi-determinate, heavily branched plants have dark green leaves with striking purple veins, grow to an average of just three feet, and produce high yields of this exceptional fruit.
Seasons/Availability
Purple tomatillos are typically available in summer through early fall.
Current Facts
Purple tomatillos, botanically named Physalis ixocarpa or Physalis philadelphica, are a member of the Solanaceae family alongside the tomato, and are in the genus Physalis, along with the cape gooseberry. The tomatillo is known by many names, including jamberry, husk cherry, or husk tomato, Husk Tomato or Mexican Tomato. Tomatillos are heirlooms, and saved seed can be grown year after year to produce the same fruit as the parent.
Nutritional Value
The anthocyanins in Purple tomatillos, responsible for the purple coloring, has cancer-fighting compounds, and is good source of antioxidants. Tomatillos are known for having decent amounts of beta-carotene, which is good for your vision, and they are also a good source of niacin, which helps to improve energy levels throughout the day. Tomatillos also have a positive potassium-sodium ratio, which reduces blood pressure.
Applications
Tomatillos are a staple in Mexican cuisine and cooking 101 with tomatillos equals salsa. The tomatillo's role in the kitchen does not end with salsa, though. Purple tomatillos can be substituted for recipes calling for green tomatillos, though they are considered more exceptional for their coloring and their sweeter flavor. Purple tomatillos lend themselves to many different cooking methods. They can be stewed, fire roasted, grilled, broiled, blanched, puréed, chopped fresh and utilized as an ingredient in applications both hot and cold. Traditional and authentic accompanying ingredients include corn, tomatoes, garlic, chiles, avocado, red, white and black beans, tortillas, fresh and aged cheeses. Tomatillos can heighten the flavor of pork, chicken and seafood in Latin recipes as well as seasonal and regional recipes throughout the months of late Summer and Fall. Herbal companions include cilantro, basil, mint, epazote, cumin and oregano. As Purple tomatoes deliver more sweetness, they can also be utilized to make marmalades, jams and preserves. Once tomatillos are removed front their husk, they should be washed to remove the slightly sticky film from the skin's surface. Fresh tomatillos in their husks will stay fresh refrigerated in a paper bag for up to two weeks. Cooked tomatillos can also be preserved by canning them or freezing them for later use.
Ethnic/Cultural Info
Purple tomatillos, like green varieties, are a very popular fruit in Latin America, and are a staple of Mexican and Guatemalan cuisine, particularly for salsas. Tomatillo cultivation became vital to Mexican agricultural industries in the 1980's, as they began sending about 80% of their annual crop to the United States.
Geography/History
Tomatillos originated in Mexico, and were cultivated by the Aztecs dating back as early as 800 B.C. Purple tomatillos are still found growing as a wild weed-like plant, invading fields of corn throughout the central highlands of Mexico. Plants will thrive in temperate to sub-tropical regions with little rainfall and full sun. This variety will grow well in most regions of the United States, and it is known for being somewhat tolerant of extreme conditions, from dry farming to slightly cool nights.
Weiser Family Farms
De Milpa Purple Tomatillos from Weiser Family Farms…Purple tomatillos are small, golf ball-sized fruits that mature to a deep violet hue, with their bright green flesh tinted by the purple skin. Encased in paper-like husks that split open as they ripen, these tomatillos boast a tangy-sweet flavor, sweeter than green varieties, with hints of citrus, plum, and pear. The plants are semi-determinate, highly branched, and grow up to three feet, producing a high fruit yield with stunning purple-veined leaves.
Old Town Salinas Certified Farmers Market
300 Main Street Salinas CA 93901
(650) 200-9446 [email protected]
Tomatillos: Purple tomatillos boast a sweeter flavor compared to their green counterparts, making them ideal for a variety of recipes. They can be grilled, puréed, or even used fresh in both hot and cold dishes. Often paired with ingredients like garlic, chiles, and beans, they enhance the flavors of pork, chicken, and seafood. After removing their husks, be sure to wash them to eliminate the sticky residue.
From MP Family Farm…Purple tomatillos offer unique health benefits and are rich in anthocyanins, which not only give them their vibrant color but also contain compounds that fight cancer. They are a solid source of antioxidants, beta-carotene for eye health, and niacin for energy. Their positive potassium-sodium ratio supports lower blood pressure, making them a nutritious choice to grow at MP Family Farm.
Cabrals Farm
Tomatillos: Tomatillos, first cultivated by the Aztecs around 800 B.C., originated in Mexico and thrive in temperate to sub-tropical regions. Purple tomatillos still grow wild in the central highlands of Mexico, often appearing as weed-like plants in cornfields. They are resilient, capable of tolerating dry farming, limited rainfall, full sun, and even slightly cool nights, making them adaptable to most U.S. regions.
Luis Suarez
(714) 818-9727
Purple Tomatillos spotted at Vista Farmers Market….Purple Tomatillos are a staple in Mexican and Guatemalan cuisine, especially for making salsas. They became essential to Mexican agricultural industries in the 1980s, with Mexico exporting about 80% of its annual tomatillo crop to the United States.
Luis Suarez
(714) 818-9727
Purple Tomatillos spotted at Vista Farmers Market….Purple tomatillos are small round fruits, about one to two inches in diameter, encased in a papery husk that splits open as they mature. While starting green, they ripen to a deep violet shade, with their purple skin coloring bleeding into their bright green flesh. They have a tangy-sweet flavor, distinct from green tomatillos, offering hints of citrus, plum, and pear. The plants are three feet tall, heavily branched, and known for their high yields.
Weiser Family Farms
Purple Tomatillos spotted at Virginia Park Farmer's Market….Purple Tomatillos: These vibrant fruits are sweeter than green tomatillos and versatile in cooking. They can be stewed, grilled, puréed, or used in marmalades and jams. Pairing well with garlic, chiles, avocado, and beans, they're excellent in Latin recipes featuring pork, chicken, or seafood. After removing their husks, wash off the sticky film. Fresh ones stay good for up to two weeks refrigerated in a paper bag, and cooked ones can be canned or frozen.
Luis Suarez
(714) 818-9727
Purple Tomatillos spotted at Vista Farmers Market….Purple Tomatillos: Purple tomatillos are heirloom fruits that belong to the genus Physalis alongside cape gooseberries, and are part of the Solanaceae family like tomatoes. The striking purple coloring comes from anthocyanins, which are antioxidants with cancer-fighting properties. These fruits are also rich in beta-carotene for eye health, niacin for energy, and a potassium-sodium balance that aids in reducing blood pressure.
Luis Suarez
(714) 818-9727
Purple Tomatillos spotted at Vista Farmers Market….Purple Tomatillos originated in Mexico and were cultivated by the Aztecs as early as 800 B.C. They still grow in the wild, often invading cornfields in Mexico's central highlands. These plants thrive in temperate to sub-tropical regions with little rainfall and full sun, making them adaptable to various U.S. regions. They tolerate extreme conditions such as dry farming and slightly cool nights.
Luis Suarez
(714) 818-9727
Purple Tomatillos spotted at Vista Farmers Market….Tomatillos: Purple tomatillos, much like their green counterparts, are a significant ingredient in Latin American cuisine, especially in Mexico and Guatemala. They are often used to make salsas. In the 1980s, tomatillo farming grew increasingly important for Mexican agriculture, with around 80% of the annual harvest being exported to the United States.
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