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Tomatillos

Fruit

Description
Varying from one inch in diameter to plum-size and resembling the green cherry tomato, the tomatillo, pronounced tohm-ah-TEE-oh, is much more lustrous and much firmer. Considered to be a culinary delicacy, tomatillos are enclosed in a wrapper-like husk or calyx, creating an appearance of an oriental lampshade. Easily peeled away, the fruit is inside this web-like and dry parchment-colored covering. Having a unique gelatinous texture, the flesh offers a zesty sweet and spicy flavor with a citric edge. This fruit is most often cooked to develop its excellent flavor. Raw fruit has a sharp acidic taste. Its name tomatillo means "little tomato".

Grow Region
California

Storage Temperature
More popular cooked than raw, tomatillos are excellent in cooked salsas and sauces. Chop raw for salads, guacamole, gazpacho or use as a garnish for cold soups. Raw slivers enhance sandwiches. Their zippy flavor is absolutely essential for making authentic salsas and other southwestern dishes. Pureed or chopped, make a delicious tart dressing. Tomatillos love the company of herbs and spices. Onions, cilantro, chili peppers and garlic enhance flavor. Tomatillo sauces liven up potatoes, chicken enchiladas, tacos and cheese dishes. Perk up an apple pie. To store, place in a paper-lined basket or dish; refrigerate. This fruit keeps exceptionally well. Freeze cooked tomatillos for longer storage. Husk, wash and stem fruit; simmer in water just enough to cover; simmer until just softened. Cool in the liquid; freeze in the cooking liquid in one-cup containers. For a convenient sauce-making ingredient, use both liquid and fruit; do not drain.

Availability

Seasons/Availability
Grown locally in California, Tomatillos are available year round.

Nutritional Facts

Low in calories, one cup contains about 95 calories. Tomatillos provide a fair amount of vitamin A and vitamin K. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three daily servings of low-fat dairy products, were effective in lowering blood pressure.