Tomatillo
Tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw or cooked in a variety of dishes, particularly salsa verde.
Description[edit | edit source]
The tomatillo plant is a bushy perennial that can grow up to 1.2 meters (4 feet) in height, with heart-shaped leaves and yellow flowers. The fruit of the tomatillo is encased in a light brown husk that is inedible and must be removed before consumption. The fruit itself is typically about the size of a large cherry tomato, and its color can vary from green to yellow to purple, depending on the variety and ripeness. Tomatillos have a tart, lemony flavor that is enhanced when cooked.
Cultivation[edit | edit source]
Tomatillos are relatively easy to grow and can be cultivated in a similar manner to tomatoes, requiring well-drained soil, full sun, and a warm growing season. They are more tolerant of harsh conditions than tomatoes, however, and can grow in semi-arid climates. Tomatillos are typically started from seed indoors and transplanted after the last frost. The plants are self-incompatible, meaning that at least two plants are necessary for pollination and fruit set.
Culinary Uses[edit | edit source]
Tomatillos are a key ingredient in Mexican and Central American cuisines. They are most commonly used to make salsa verde, a green salsa made from cooked tomatillos, chili peppers, cilantro, and onion. Tomatillos can also be used in soups, stews, and sauces to add a tangy flavor. They are sometimes eaten raw, especially when ripe, as their tartness can complement salads and other fresh dishes.
Nutritional Value[edit | edit source]
Tomatillos are low in calories and contain a variety of nutrients, including vitamin C, vitamin K, potassium, and fiber. They also contain antioxidants, such as lutein and zeaxanthin, which are beneficial for eye health.
Cultural Significance[edit | edit source]
The tomatillo has been a staple in Mesoamerican cultures for thousands of years. It was a significant food crop for the Aztecs and Mayans, who developed many varieties and used it extensively in their cooking. Today, tomatillos remain a fundamental component of Mexican cuisine and have gained popularity in the United States and other countries as interest in Mexican food has grown.
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