Tomatillo
The tomatillo (Physalis philadelphica), is known as the Husk Tomato or Mexican Husk Tomato. The tomatillo is also known as the husk tomato, jamberry, husk cherry, or Mexican tomato.
The plant, which is a semi-woody annual, may attain a height of 4 to 5 ft (1.2-1.5 m) but is often prostrated and spreading. Its branches and leaves are smooth, not downy. The leaves are ovate, pointed at apex, wedge-shaped at the base, and sometimes wavy-margined; 2 1/2 in (6.25 cm) long, 1 1/4 in (3.2 cm) wide. Borne singly in the leaf axils, the flowers, clasped halfway by a 5-toothed, green calyx, are 1/2 to 3/4 in (1.25-2 cm) long and wide; yellow with dark-brown spots in the throat. As the fruit develops, the calyx enlarges to more or less enclose it and finally becomes straw-colored and papery. It is so tight-fitting that it often bursts. The berry is slightly oblate, 1 to 2 1/2 in (2.5-6.25 cm) wide.
The husk turns brown, and the fruit can be in several colors when ripe, including yellow, red, green, or even purple. Ripe tomatillos will be kept refrigerated for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags and refrigerated.[ They may also be frozen whole or sliced. The husk tomato has the same cultural requirements as the tomato: fertile soil, ample soil moisture, and a long, warm growing season. Plant after all danger of frost in full sunlight. Space plants about 18 inches apart in rows three feet apart. Mature fruit are produced in about 120 days.
Remove husks and wash tomatillos. Remove skins if desired. Cook tomatillos either whole or cut into small pieces. Either way, steam them in a small amount of water in a covered saucepan for just about five to seven minutes. The result will be almost a sauce consistency, with the tiny seeds and bits of skin giving texture. Either add to other dishes or season with salt and pepper and hot chilies to taste and serve as a relish side dish.
Food Value Per 100 g of Edible Portion*
Moisture 90.4-91.7 g, Protein 0.171-0.7 g, Fat 0.6 g, Carbohydrates 5.8 g , Fiber 0.6-1.7 g, Ash 0.6-0.69 g, Calcium 6.3-10.9 mg, Magnesium 23 mg , Phosphorus 21.9-40 mg, Phytin Phosphorus 7 mg, Iron 0.57-1.4 mg, Ionisable Iron 1.0 mg, Sodium 0.4 mg, Potassium 243 mg, Copper 0.09 mg, Sulfur 27 mg, Chloride 14 mg, Carotene (Vitamin A) 80 I.U. or 0.061-0.074 mg, Thiamine 0.054-0.106 mg, Riboflavin 0.023-0.057 mg, Niacin 2.1-2.7 mg , Ascorbic Acid 2-4.8 mg.
