Tomatillo

The tomatillo (pronounced "toe-mah-tee-yo"), also called a Mexican green tomato, belongs to the same family as the tomato. It resembles a small green tomato except that it has a thin parchment-like covering. Although they can ripen to yellow, they are generally used while still green and firm. The taste is slightly acidic with a lemony flavor. The flesh is solid and seedy.

Selection:
Choose firm fruit with dry, tight-fitting husks.

Storage:
Store in a paper bag in the refrigerator up to two weeks.

Uses & Preparation:

• Peel off husks and stems then wash to remove the sticky, resinous material that is exuded.


• Chop for Mexican salsas and guacamole.


• Use raw in salads.


• Cooking enhances its flavor.


• Use in sauces.

Availability:
Year-round.

Information:
Low in fat and calories.
Sodium and cholesterol free.
Good source of vitamin A.
High in vitamin C.
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Botanical information on the tomatillo, from Perdue University