Purple tomatillos are uniquely beautiful and rare to find. They’re small and round like a golf ball, with an average diameter of one or two inches at maturity. Like all tomatillos, the Purple tomatillo is encased in a papery husk, which turns from green to brown and splits open as the fruit matures. The fruit itself starts out pale green and ripens to a deep violet color, and that rich purple skin coloring bleeds into its bright green interior flesh. Purple tomatillos have a tangy-sweet taste, much sweeter than their green counterparts, with citrus-like hints and sub-acid flavors of plum and pear. The semi-determinate, heavily branched plants have dark green leaves with striking purple veins, grow to an average of just three feet, and produce high yields of this exceptional fruit.
Seasons/Availability
Purple tomatillos are typically available in summer through early fall.
Current Facts
Purple tomatillos, botanically named Physalis ixocarpa or Physalis philadelphica, are a member of the Solanaceae family alongside the tomato, and are in the genus Physalis, along with the cape gooseberry. The tomatillo is known by many names, including jamberry, husk cherry, or husk tomato, Husk Tomato or Mexican Tomato. Tomatillos are heirlooms, and saved seed can be grown year after year to produce the same fruit as the parent.
Nutritional Value
The anthocyanins in Purple tomatillos, responsible for the purple coloring, has cancer-fighting compounds, and is good source of antioxidants. Tomatillos are known for having decent amounts of beta-carotene, which is good for your vision, and they are also a good source of niacin, which helps to improve energy levels throughout the day. Tomatillos also have a positive potassium-sodium ratio, which reduces blood pressure.
Applications
Tomatillos are a staple in Mexican cuisine and cooking 101 with tomatillos equals salsa. The tomatillo's role in the kitchen does not end with salsa, though. Purple tomatillos can be substituted for recipes calling for green tomatillos, though they are considered more exceptional for their coloring and their sweeter flavor. Purple tomatillos lend themselves to many different cooking methods. They can be stewed, fire roasted, grilled, broiled, blanched, puréed, chopped fresh and utilized as an ingredient in applications both hot and cold. Traditional and authentic accompanying ingredients include corn, tomatoes, garlic, chiles, avocado, red, white and black beans, tortillas, fresh and aged cheeses. Tomatillos can heighten the flavor of pork, chicken and seafood in Latin recipes as well as seasonal and regional recipes throughout the months of late Summer and Fall. Herbal companions include cilantro, basil, mint, epazote, cumin and oregano. As Purple tomatoes deliver more sweetness, they can also be utilized to make marmalades, jams and preserves. Once tomatillos are removed front their husk, they should be washed to remove the slightly sticky film from the skin's surface. Fresh tomatillos in their husks will stay fresh refrigerated in a paper bag for up to two weeks. Cooked tomatillos can also be preserved by canning them or freezing them for later use.
