Tomatillo

Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name.

Uses

Tomatillos originated in Mexico, and are a staple of that country's cuisine. Tomatillos are grown as annuals throughout the Western Hemisphere. Tomatillos are frequently eaten fried, boiled or steamed. The leaves are also used to treat urinary tract infection.

The tomatillo 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 be several colors when ripe, including yellow, red, green, or even purple.

Tomatillos are the key ingredient in fresh and cooked Mexican and Central-American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green color and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, and are therefore somewhat more suitable for fruit-like uses like jams and preserves.

Nutrition

Like their close relatives cape gooseberries, tomatillos have a high pectin content. Another characteristic is they tend to have a varying degree of a sappy sticky coating, mostly when used on the green side out of the husk.

Healthy adults should consume 4,700 milligrams of potassium each day. One whole medium-sized raw tomatillo contains 91 milligrams of potassium. A 1-cup serving of chopped or diced raw tomatillos supplies 177 milligrams of potassium toward that goal.

Potassium is an electrolyte that plays an important role in the electrical and cellular functions of your entire body. This essential mineral aids in the proper function of your cells, tissues and organs and helps you maintain a healthy fluid balance. Potassium ensures that your muscles contract properly and that your heart beats regularly. It also supports a healthy and efficient digestive system. A potassium deficiency might increase your risk of high blood pressure or stroke.

In addition to a small dose of potassium, tomatillos offer other nutritional benefits. Members of the tomato family, including tomatoes, have anticancer properties.

The antioxidants present in tomatillos might help reduce your risk of cardiovascular disease. Raw tomatillos contain small amounts of vitamin A, a nutrient necessary for the health of your eyes and immune system. Cooking tomatillos can increase the vitamin A content of the food.

Tomatillos also supply iron, magnesium, vitamin C and vitamin K.

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Recipe using Tomatillo see Here and Here.