Wednesday, June 09, 2021


Tomatillos (Physalis ixocarpa) also are known as husk tomatoes, miltomates, Mexican green tomatoes, jamberberries, and strawberry tomatoes. Physalis is a Greek word inferred to ‘bladder-pouch’ which refers to swollen flowers.

Tomatillo is a vegetable widely cultivate in Mexico for its fruit. In the USA, tomatillo is cultivated mainly in the regions where larger groups of people of Mexican origin live.

The plants prefer full sun and well-drained soils. Tomatillos are an indeterminate plant, meaning they will continue to flower and fruit until frost.

Tomatillos are bushy, spreading plants that may grow to a height of 3 to 4 feet with a similar spread. Plants are indeterminate—they keep flowering and bearing fruit until killed by frost.

Tomatillos are ripe when the fruit is firm and fills the papery husk. If green fruit turns yellow, it is overripe and less flavourful. The purple varieties are ripe when the green fruits turn purple and fill the husk. Fruit become soft when overripe. Tomatillo fruit often drop off the plant before they ripen.

Tomatillos has less iron content and higher sodium level than tomatoes and also is rich in magnesium. Organic acid composition in tomatillo is high based citric acid while it contains more organic acid than fresh and cooked tomatoes. Tomatillos contain 7% reduced sugar. In their fresh consumption, they contain less fructose and more glucose and sucrose than tomatoes.

In Mexico, tomatillo is consumed mostly in the form of sauces with hot pepper, which have Pre-Colombian origin. In Poland, it has been introduced in the from of a jam, relish with zucchini and hot pepper or in other processed forms.

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