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Nutritional Information

1 medium, tomatillo

  • Calories 11
  • Calories from Fat 3.15
  • Amount%DV
  • Total Fat 0.35g1%
  • Saturated Fat 0.047g0%
  • Monounsaturated Fat 0.053g
  • Polyunsaturated Fat 0.142g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 91mg3%
  • Total Carbohydrate 1.99g1%
  • Dietary Fiber 0.6g2%
  • Sugars 1.34g
  • Protein 0.33g1%
  • Calcium 0mg0%
  • Iron 1mg6%
  • Vitamin A 1%
  • Vitamin C 7%

When In Season:

    California (Northern): June (early) - November (late)
    California (Southern): August (early) - December (late)
    New Mexico (North/Central/East): July (early) - October (late)
    New Mexico (Southern): June (early) - November (late)
    Rhode Island: June (late) - October (late)

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Tomatillo on Wikipedia:

Tomatillo Fresh harvest of German tomatillos Scientific classification Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Solanales Family: Solanaceae Genus: Physalis Species: P. philadelphica Binomial name Physalis philadelphica Lam. (1786) Synonyms

Physalis ixocarpa Brot.

The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. Tomatillos are grown throughout the Western Hemisphere. Despite the name it is not a variety of tomato.[1]



Young tomatillo plant

The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.

Other parts of the tomatillo plant contain toxins, and should not be eaten.[citation needed]

Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).

Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.[2] They may also be frozen whole or sliced.


The tomatillo is also known as the husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde (``green tomato``), tomatillo Mexico (this term means ``little tomato`` elsewhere), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called ``green tomatoes``, they should not be confused with green, unripe tomatoes (tomatoes are in the same family, but a different genus). In Assamese it is called pokmou.

Image gallery

Flower of a tomatillo plant

Green tomatillo fruits

See also

Latin American sauces or salsas


^ Marketing Division. ``Tomatillos`` (HTML). North Carolina Fruit and Vegetable Shippers Directory. North Carolina Department of Agriculture & Consumer Services. Retrieved 7-Dec-2008.  ^ ``Tomatillo: a green sourpuss with a sweet side``. Los Angeles Times. 2008-05-14.,0,1107342.story. Retrieved 2009-08-03. 

External links

Physalis names Mexican Husk Tomato