Tomatillos
Physalis ixocarpa
September - October
Cooking Tips
- Make tomatillo salsa.
- Add a few slices to salads.
- Tomatillos can also be roasted and boiled, but be careful not to cook too long or they can burst.
Details
A decade ago, tomatillos were practically unheard of in the United States, though they have always been used in Mexico back to Aztec and Mayan times. Tomatillos are covered by a papery husk, and the fruit is shaped like a mini tomato. It is most often used when underripe and green to add an acid bite to Mexican dishes and salsas. If allowed to ripen and turn yellow, tomatillos become milder and slightly citrusy.
Nutrition: Three ounces of tomatillos will provide 1/3 daily value of vitamin C, as well as good amounts of magnesium, phosphorus and postassium. They are also high in antioxidants.
Edible in your mailbox
