TOMATILLO (Physalis philadelphica and ixocarpa)
The tomatillo, pronounced [to-ma-ti-yo] apparently, is believed to have been was domesticated by the Aztecs as far back as 800 BC. Tomatillos belong to the solanaceae family and are related to Cape Gooseberries and tomatoes. The tomatillo fruit is relatively small (golf ball sized), spherical green or green-purple, pineaple in colour depending on the variety. They are covered with a slightly sticky, waxy layer which is protects the fruit from moisture loss. In addition to that the fruits are further protected with a green surrounding papery husk, formed from the calyx, which turns beige when the fruit is ripe.
Tomatillos have an interesting tart flavour with a hint of green tomato and pineapple, and are a much loved ingredient in Mexican cooking for making salsa verde or green sauce. Tomatillos are are high in ascorbic acid and much higher than tomatoes in solid matter(9%). There is no free juice in the tomatillo fruit.
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