tomatillo

Tomatillo is a fruit-bearing plant in the nightshade family (Solanaceae). It is commonly grown as Physalis philadelphica, though some classifications treat it as Physalis ixocarpa. Also known as the Mexican husk tomato, the edible fruit is enclosed in a papery calyx or husk that remains around the fruit as it matures.

The plant is a bushy annual or short-lived perennial, reaching about 1 to 1.5 meters tall. Leaves are large and oval; flowers are small and yellow. The fruit develops inside the husk and is typically green to yellow-green.

Tomatillos have a tart, bright flavor and are a staple in Mexican and Central American cuisine. They are commonly used in sauces such as salsa verde, as well as stews and chutneys.

Growing tomatillos requires warm-season conditions. They are frost-sensitive and prefer full sun, well-drained soil, and regular moisture. They are usually started indoors or sown after the last frost. Harvest occurs when the husk loosens or splits and the fruit fills the husk.

Tomatillos are native to Mexico and surrounding regions and were domesticated in Mesoamerica. Today they are grown in warm climates worldwide and come in green- and yellow-fruited varieties.

Nutritionally, tomatillos are low in calories and provide dietary fiber, vitamin C, and small amounts of other micronutrients. Fresh fruit stores best in the refrigerator for several weeks; the husk is removed before use, and the fruit can be frozen for longer storage.