Tomatillo (Physalis philadelphica) is a species of plant in the family Solanaceae, originated in Mexico. It is a relative of the tomato, and is also known as Husk tomato, Jamberry, Husk Cherry, Mexican tomato, and Ground Cherry. Tomatillo is a staple in Mexican cuisine, and is known tomates verdes, tomates de cascara, and fresadillas.
Tomatillo, 1-1.5 m tall, is grown as annual for its small, spherical, and green fruit (2.5-5 cm in diameter) that is surrounded by an inedible, paper-like husk. The husk turns brown and the fruit can be yellow, red, green or purple color when ripe. The freshness of the fruit can be determined by the condition of the husk. The husk should be light brown and fresh-looking, not shriveled and dried. The fruit should be free of defects, bright green, and firm. The main culinary contribution of the fruit is the green color and the tart flavor it produced. Red- and purple-ripening cultivars have a slight sweetness and are more suitable for making jams and preserves.
Fresh ripe tomatillo will keep well in the refrigerator for about 2 weeks. For a longer storage period, remove the husk and place the ripe fruit in sealed plastic bags and place in the refrigerator. Tomatillos can be cooked whole or cut in small pieces. They are the main ingredient in fresh and cooked Latin America green sauces. Tomatillo is commonly used in salsas, stews and sauces for meats, and also made into jams and marmalades.
Tomatillo have a high pectin content, and is a good source of vitamin C. In Mexico, tomatillo is used as a remedy for fever, and a concoction made of the flower calyces is used to treat diabetes.
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