Tomatillo: Tart Green Husk Tomato with 32 kcal & 12 mg Vitamin C per 100 g
These paper-lantern fruits give salsa verde its bright zing and offer pectin fiber plus unique withanolide antioxidants.
What Is a Tomatillo?
Small green (or purple) fruits of **_Physalis philadelphica_**, wrapped in a sticky, papery husk. Native to Mexico; nicknamed *âmiltomateâ*.
Nutrition (100 g raw)
|Calories|Carbs|Fiber|Sugars|Protein|Fat|Vitamin C|
|---|---|---|---|---|---|---|
|32 kcal|5.8 g|1.9 g|3.9 g|1.0 g|1.0 g|11.7 mg (13 %)|
Benefits
- **Withanolides & phenolic acids** act as antioxidants and may inhibit inflammation.
- Natural **pectin** helps thicken sauces and supports gut health.
- Modest potassium (268 mg/100 g) aids electrolyte balance with very few calories.
Drawbacks
- Sticky husk residue needs washing; wear gloves if sensitive.
- Unripe, very green tomatillos can contain higher glyco-alkaloidsâcook or choose fully filled husks.
- Tartness (pH â 3.9) may aggravate reflux in large amounts.
Flavour & Texture
**Citrus-herbal tartness with hint of green apple**; flesh remains firm after simmering, making sauces bright not mushy.
Culinary Uses & Storage
- Roast or boil with chile & cilantro for **salsa verde**.
- Dice raw into guacamole for extra acidity.
- Simmer with pork, chicken or beans (*chile verde*).
- Refrigerate husked fruits in paper bag up to 2 weeks; freeze roasted halves 6 months.
- 1. Tomatillo