Tomatillo

Physalis philadelphica

vegetable

A small green fruit, sometimes purplish, inside a papery husk that splits when ripe; tart, raw or cooked, it is the base of Mexican salsa verde. A Mexican plant, grown long before Columbus.

Origin

Mexico

Season (United States)

July to October · grows in your region

Preparation

The papery husk is removed, and the slightly sticky skin is rinsed; everything else is eaten.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Its name comes from the Nahuatl tomatl; when ripe, the fruit is sticky to the touch under its split husk.