About tomatillos

**Mischka** · February 15, 2006

The tomatillo (Physalis ixocarpa or Physalis philadelphica) is a small, spherical and green or green-purple fruit surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk is brown and the fruit yellowish when it is ripe. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk is a quality criterion. Fruit should be firm and bright green as the green colour and tart flavour are the main culinary contributions of the fruit.

The tomatillo is also known as the husk tomato, jamberry, husk cherry, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde ("green tomato"), tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though Tomatillos are sometimes called "green tomatoes", they should never be confused with green, unripe tomatoes, because these could be poisonous because of their content of solanine. Other parts of the tomatillo plant also contain toxins, and should not be eaten.

Family: Solanaceae
Genus: Physalis
Species: P. ixocarpa

Courtesy of Wikipedia

February 15, 2006	#1
Mischka Tomatoville® Administrator Join Date: Jan 2006 Location: The Bay State Posts: 3,207	About tomatillos The tomatillo (Physalis ixocarpa or Physalis philadelphica) is a small, spherical and green or green-purple fruit surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk is brown and the fruit yellowish when it is ripe. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk is a quality criterion. Fruit should be firm and bright green as the green colour and tart flavour are the main culinary contributions of the fruit. The tomatillo is also known as the husk tomato, jamberry, husk cherry, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde ("green tomato"), tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though Tomatillos are sometimes called "green tomatoes", they should never be confused with green, unripe tomatoes, because these could be poisonous because of their content of solanine. Other parts of the tomatillo plant also contain toxins, and should not be eaten. Family: Solanaceae Genus: Physalis Species: P. ixocarpa Courtesy of Wikipedia __________________ Mischka One last word of farewell, Dear Master and Mistress. Whenever you visit my grave, say to yourselves with regret but also with happiness in your hearts at the remembrance of my long happy life with you: "Here lies one who loved us and whom we loved." No matter how deep my sleep I shall hear you, and not all the power of death can keep my spirit from wagging a grateful tail.