3 Image gallery
4 See also
6 External links
 DescriptionThetomatillo fruit is surrounded by an inedible, 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 beany 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 thehusk 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. Purple and red-ripening cultivars often have aslight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves. Like their close relatives cape gooseberries,tomatillos have a high pectin content.
Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).
Ripetomatillos 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. Theymay also be frozen whole or sliced.
 NamesThe tomatillo is also known as the husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry, although these names can also refer to...