Physalis ixocarpa
Common Names: tomatillo, Mexican husk tomato, green tomato, jam
berry, Mexican ground cherry, tomate verde
Family: Solanaceae (nightshade Family)
Annual Edible Plant
Description
The tomatillo is a close relative of the tomato. The plant is an
annual with a much-branched, spreading form, and a rank, weedy
looking appearance. It gets 3-6 ft (0.9-1.8 m) tall and falls over
and sprawls on the ground if not given support. The flowers are
yellow with purple markings and yield to the tomatillo fruit which
is technically a berry, as is the tomato fruit. The fruit develops
inside a green and purple bladder-like calyx that looks like a small
Chinese lantern hanging from the stem. Extracted from its papery
husk, an unripe tomatillo is slightly sticky on the surface, and
looks much like a small green tomato, 1-3 in (2.5-7.6 cm) in
diameter; but the tomatillo has a drier texture and a distinctive
flavor. Most tomatillos are slightly sour and sweet at the same
time. They have a sharp, mildly tart, but altogether pleasant
flavor. When the fruit is fully ripe, it is lime-green, yellow, or
purple, and completely fills the papery husk, which withers and
dries, turns brown, and splits open. Ripe fruits are considerably
sweeter than unripe ones.
Purple de Milpa tomatillos
'Purple de Milpa' produces sweeter fruits than other tomatillo
varieties
'Golden Nugget' has yellow fruits when ripe; 'Cisneros' produces a
very large fruit, to 3 in (7.6 cm) in diameter; 'Purple' has a fruit
that is sharper and preferred by some cooks for salsa verde.
P. philadelphica is a closely related species sometimes called
wild tomatillo or miltomate, that is preferred by some cooks and
favored south of Mexico in Central America. The cultivar 'Purple de
Milpa' has a sweet and sharp flavor and is considered by many to be
the best-flavored tomatillo. These are excellent eaten out of hand,
right off the vine, and they seem to store better than other
tomatillos, too.
Location
The tomatillo is native to Mexico and Central America and is
cultivated throughout the region. They also are cultivated in India,
Australia and South Africa as well as in the southern US.
Tomatillos, especially the wild tomatillo (P. philadelphica), have
naturalized in some areas outside their native range, including
southern California.
The variety 'Cisneros' produces large tasty fruits.
Culture
Tomatillos are grown just like tomatoes. They take 50-70 days to
produce green fruits, and ripe tomatillos can be harvested a couple
weeks later.
Light: Full sun to light shade.
Moisture: Regular garden watering, as for tomatoes and other
vegetables.
Hardiness: Tomatillos are frost-tender annuals that can be grown in
most zones. They are usually started indoors, like tomatoes, 6-8
weeks before the last expected frost.
Propagation: Tomatillos are grown from seed. It's easy to save your
own tomatillo seeds. Pulverize the fruits in a blender or food
processor with enough water to cover them. (This will not harm the
small, slippery seeds.) Pour the mixture into a bowl, add some more
water and stir well. The good seeds will settle to the bottom, and
the immature seeds and debris will float and can be poured off the
top. Repeat as necessary. Collect the good seeds by pouring the
clean water through a strainer and then dry them on a ceramic or
glass plate. They should remain viable for several years if kept in
an airtight container and stored in a cool, dry place such as the
refrigerator.
Usage
Americans don't use tomatillos much, but south of the border
tomatillos are an important ingredient in salsas. The unripe fruits
are a principal component of salsa verde, a mildly hot sauce served
with tacos, enchiladas and chile rellenos. Tomatillos also are
stewed, fried and baked. The ripe fruits are sweet and eaten out of
hand and used in salads, preserves, and guacamole. Tomatillos are
sometimes strung in garlands, like chili pepper ristras.
Features
Here in my North Florida vegetable garden, I grow 'Green',
'Cisneros', and 'Purple de Milpa' tomatillos. I grow them in cages
made from concrete reinforcing wire (looks like fencing), just like
my tomatoes. Some years they produce extremely well and some years I
don't get any tomatillos at all. Who knows?
The related Chinese lantern (P. alkekengi) is grown for the
attractive husks that are used in dried arrangements. |
