You should know that about the tomatilloThe Tomatillo, the Mexican berry fruit, is closely related not to the tomato but to the physalis and also has a papery shell.
The Tomatillo, which belongs to the nightshade family, comes from Mexico and Central America. Here it serves as the basis of many dishes, especially for a green salsa sauce. But even raw, roasted or cooked, the fruits are eaten very eaten.
The Tomatillo is a one-year, herbaceous plant that can reach a stature height of two meters. The hollow stem is slightly edgy and branched. The tomatillo is little or not hairy. If the plant is not sufficiently supported, it will cause it to tip over and creep on the ground. After about seven to ten days, the seeds germinate. The young seedlings initially develop only a weak taproot. In adult plants, however, this develops into a flat, widely branched root system.
In the further growth of tomatillo, adventitious roots are formed. When they reach the ground, they grow into it, forming an independent root system. The stem axis is branched. This is where the flowers develop. The plant is self-sterile. This means that it can only be pollinated by the pollen of other plants. The pollination is done primarily by insects. The fruit of Tomatillo is a small, spherical, green or green-purple berry. This is enclosed by the calyx. After fertilization, this paper-like shell forms by enlarging the sepals. The fruit itself forms inside the shell.
During maturation, she fills these out. The tomatillo can be about as big as an apricot. From pollination to reaching this size, it takes 50 to 70 days. Often it is even broken up. The shell turns brown and the color of the fruit becomes increasingly yellowish. Inside are many small, round, flat seeds with a diameter of about one to two millimeters. The seeds are surrounded by a pulp. The consistency is reminiscent of apples and the sweet and sour taste of gooseberries.
With its fruity and fresh flavor, Tomatillo is a popular ingredient for raw and cooked salsa as well as Mexican stews. The Tomatillo is usually only available in tins in Germany. The plant can also be grown in the garden.
Importance for the health
Tomatillo provides the body with essential vitamins, minerals and essential nutrients. This is important to enable a smooth functioning of the immune system and numerous body functions. The contained vitamin A is important for the eyes, skin and mucous membranes, for example.
Vitamin C is involved in the formation of connective tissue and intercepts the harmful free radicals in the body. In addition, vitamin C promotes the absorption of iron and contributes to rendering carcinogenic nitrogen compounds from food harmless. In the natural medicine of Mexico, the fruit shells are boiled and administered the resulting Sud in the case of diabetes. The Tomatillo should also be able to reduce fever and also to be able to stimulate the urine flow.
Ingredients & Nutrition Facts
The Tomatillo has many valuable ingredients. In particular, the content of the important vitamins A, C and vitamins of the B group and the valuable minerals and trace elements potassium, calcium, iron, magnesium, phosphorus and sulfur make the tomatillo to a healthy food.
Incompatibilities & allergies
Since the Tomatillo is a nightshade plant, people with some diseases should avoid eating them. Nightshade plants are said to have proinflammatory properties due to the alkaloids contained therein, which is said to exacerbate diseases such as arthritis, rheumatism and lupus, as well as other painful musculoskeletal disorders. Once nightshade plants such as the Tomatillo are heated, the alkaloids reduce by 40 to 50 percent.
Shopping & Kitchen Tips
The tomatillo will be harvested from July or August. This is possible until the first frost sets in. That the fruits are ripe is shown by the fact that the paper-like shell bursts open. When buying, small fruits should be chosen because they are sweeter than the larger ones.
The condition of the peel is considered a good indication of the freshness of the fruit. The tomatillo is ideally firm and has no defects. The cover should be green. If the fruit is not used immediately, it is advisable not to remove the pod. It can either be stored on the counter or kept in the refrigerator, but never put in an airtight container. The tomatillo is kept in the vegetable compartment or at room temperature for one week.
The tomato can also be frozen in sachets to keep them in stock all year round. Before they are sliced, blanched and allowed to cool. The tomatillo is very easy to cook because it does not have to be peeled. It is only washed before use because the tomatillo is covered with a sticky substance.
The Tomatillo can be used very versatile. Especially in the Mexican kitchen, it is indispensable. It is possible to eat the tomatillo as a fruit or vegetable. If you want to eat it raw, you can cut it in half, sugar or, if necessary, refine with salt and pepper and then enjoy it with the spoon, as happens with a kiwi.
But also as a healthy side dish to different meat dishes, in a spread, in sauces and chutneys or because of the sourish spicy aroma in salads the Tomatillo fits wonderfully. If it is harvested and processed immature, it colors sauces beautifully green, for example, so that it is a main ingredient in the preparation of a salsa verde. A tasty preparation is also the cooked tomatillo in a hearty soup or a stew. Salsas etc. gives it a slightly creamy consistency.
Therefore, the Tomatillo thickener can replace well. To intensify the aroma, it can be roasted. In a sweet dish, the tomatillo tastes especially as a compote, jam or ice cream. Although it is often suspected that the Tomatillo can not be replaced in the recipes by a green tomato, since the taste and consistency are not comparable.