Other names: Tomatillos
Translations: Томатільо, トマティロ, Томатильо, Miechunka pomidorowa, Томатилло
Small, a little bigger than the size of a golf ball, and generally green. Looks very much like an unripe tomato. Has a leafy greenish-brown husk.
Colors: Light green with a green-brown husk
Flavors: Acidic, Sour
Mouthfeel: Crisp, Tart, Green, Acidic
Food complements: Onions, Jalapenos, Meats, Cilantro, Avocado, Chocolate
Wine complements: Sauvignon blanc
Beverage complements: Horchata, Fruit juices
Selecting and Buying
Seasonality: may, june, july, august, september
Choosing: Look for firm fruit with a green skin and greenish-purple husk. Avoid yellowed or mushy fruits.
Buying: Tomatillos are widely available, especially in the Southern part of the United States and Latin America, and are often grouped with peppers. They may also be found at farmers markets and specialty grocery stores, especially those that cater to Hispanic cuisine.
Procuring: Tomatillos are grown much like their cousin the tomato, and prefer warmer climates (they are mainly grown in Texas.) The fruit is harvested in summer and early fall, when their husks begin to turn brown and crack open, revealing the shiny green fruit beneath. Take care to avoid fruit that has yellowed, as it is overripe.
Preparation and Use
Tomatillos are best utilized in Mexican and Latin America cuisine, such as salsas, guacamoles, and other types of sauces. They are also occasionally turned into jams and may be eaten raw. The most common ways of preparing the fruit are to either boil or roast until soft.
Cleaning: Remove the husk manually and wash via swirling in a bowl of cool water. Handle them much like you would a tomato.
Conserving and Storing
Tomatillos may be stored for up to a month in a paper bag in the refrigerator. They may also be turned into jellies or jams for later use.