Though found worldwide, nightshade vegetables like tomatoes and tomatillos are most abundant in the Andes of South America. Researchers have found 52-million-year-old tomatillo fossils in Patagonia. Tomatillos were first domesticated by the Aztecs in Mesoamerica around 800 BC. It is like no other fruit. Most of the tomatillos available in North America are one to two inches in diameter, with plump, bright green fruit surrounded by a papery husk. They have an herbal, tangy, citrusy, flavor and are a little bit sweet. The primary use for tomatillos is blending them raw or roasted into salsa verde, which was an Aztec staple. Mexico, Central and South America, and the United States still use the most tomatillos in their cuisines. Because of a similar hot climate, India, Kenya, South Africa, and Australia have adopted tomatillos into many of their local dishes.
Peak Time: June to October
Average Price: $1.50 per pound
Tips for Selection and Storage: Look for fruit that has grown big enough to fill the husk. The husks can be split but be sure that they are not dry. If the green fruit has turned partly yellow, it is too ripe. The fruit should be plump with no black or brown spots. Tomatillos in their husks can be stored in a paper bag in your refrigerator produce drawer for 2-3 weeks.
Tips for Preparation: After removing the papery husk, rinse the fruit with warm water to get off the natural residue. Tomatillos can be eaten raw but are usually roasted or simmered in water to bring out their natural sweetness. Raw tomatillos bring a zing to any recipe and are used raw in uncooked salsas, salads, slaws, pico de gallo, and cold soups like gazpacho. Simmering for a recipe turns them pale olive green and gives them a softer texture. Roasting or broiling the fruit until soft and charred is the preferred method for cooking and brings out the sweet tangy flavor. Tomatillos make great sweet-tart preserves, jams, and spiced chutneys because their natural high pectin levels and bright, acidic flavor balance the sugars and warm spices. You can preserve tomatillos by freezing, canning, or dehydrating them. For freezing, just place the fruit in a single layer on a cookie sheet and freeze until completely frozen, then transfer to sealable plastic freezer bags.
Nutritional Highlights: Tomatillos are rich in nutrients and dietary fiber, and low in calories. They are excellent sources of vitamin C and high in vitamins A, K, and niacin. Minerals include potassium, manganese, and magnesium. Tomatillos are from the nightshade vegetable family that includes tomatoes, bell peppers, chili peppers, eggplants, and potatoes that have powerful phytonutrients that act as antioxidants. Tomatillos have significantly more manganese and three times more niacin than tomatoes. Much research has been done on the potent antioxidant benefits of lycopene in tomatoes. In tomatillos, the unique antioxidant phytonutrient withanolide replaces lycopene with its own health benefits, including anticancer properties. Just like lycopene in tomatoes, cooking tomatillos increases the bioavailability of withanolide. Tomatillos are rich in carotenoids like lutein and zeaxanthin like tomatoes and help protect the eyes from age related vision loss.
Click here for a recipe for braised chicken thighs with tomatillos.