Fruit and Vegetable Guide
Summer, Early Autumn
Description: Tomatillos, also called Mexican green tomatoes, are a tomato relative. These small (1- to 2- inch diameter), tart green vegetables grow encased in papery husks that split and become purplish when ripe. Tomatillos can ripen to yellow but are better used green. Another husk tomato is the ground cherry, which is similar in size and shape to a cherry tomato, but is orange in color.
Selection: Choose tomatillos that are firm, green, shiny and firmly attached to their husks. Avoid those that have become yellowed or feel sticky.
Storage and handling: Store in a paper bag in the refrigerator up to 1 month. Pull off papery husks by hand, then wash by swishing in a bowl of cold water.
Preparation: Boil 15-20 minutes or until soft. Roast unhusked tomatillos at 450F / 230C for 10-15 minutes or until soft.
Serving suggestions: Add chopped raw tomatillos to guacamole. Boil tomatillos with chilies, onions, and garlic in broth till soft, then purée in blender with cilantro and lime juice for salsa verde (green salsa). Try them in enchiladas (SIS, p. 145). Ground cherries can be eaten raw, used in salads, desserts (SIS, p. 154), and in jams and jellies. They are also excellent dipped in chocolate.
Nutrients: Vitamins C and K, niacin; potassium; fiber.
1 lb. raw = 2 cups
© 2011 Mennonite Central Committee