Tomatillo, also known as tomate, is a small spherical shaped berry in the tomato family of fruits. Tomate, chiefly employed as a vegetable, was originated in Mexico and was cultivated by the Aztecs centuries before the Spanish explorers introduced it elsewhere.

Binomially, the fruit is the member of Solanaceae or nightshade family of fruits and vegetables, which also includestomato, ground cherry, potato, eggplant, chili peppers etc.

Its exquisite tart and sweet flavors make it one of the much sought-after ingredients in Central American sauce preparations.

Some of the common names include tomate verde, miltomate, husk tomato, Physalis philadelphica (Physalis ixocarpa).

Tomatillos are low in calories. 100 g of berries provide just 32 calories. For comparison, they hold slightly higher calories, fat, and protein than tomatoes. (100 g tomato just has 18 calories).

However, they have good amounts of health benefiting plant nutrients such as dietary fiber, minerals, anti-oxidants and vitamins.

Unlike tomato, tomatillo does not carry lycopene. On the other hand, it is good in different kind of antioxidant phyto-chemicals known as withanolides. Ixocarpalactone-A is one such withanolides present in tomatillo which has been found to have anti-bacterial and anti-cancer properties.

Tomatillo contains small amounts of anti-oxidant vitamins like vitamin A, vitamin C, and vitamin E. Further; the berry consists of flavonoid anti-oxidants such as ß-carotene, zea-xanthin and lutein. These compounds possess antioxidant properties and, together with vitamin A, are essential for visual health. In addition, Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids help protect from lung and oral cavity cancers.

Fresh tomate is one of the vegetables that has the least sodium to potassium ratio (0:6). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Further, the fruit has more minerals weight per weight basis than that in the tomatoes. They are also good source of copper, iron, phosphorous, manganese, and other minerals.

Growing Information

CULTURE:

Sow 4–6 seeds/in. 4–5 weeks before transplanting out (1–2 weeks later than tomatoes).

 Transplant after danger of frost and grow without support. Plants grow big, and if unpruned, should be spaced 2–3' apart.

Note: For successful pollination and fruit set, at least two individual tomatillo plants must be present.

 Tomatillos ripen fruit early, and are adapted North and South.

 Harvest when the fruit is plump and papery husk splits.

Fruits store 2–4 weeks at 45°F (7°C).