Tomatillo
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Solanales Family: Solanaceae Genus: Physalis Species: ixocarpa
Binomial name
Physalis ixocarpa

The tomatillo (Physalis ixocarpa or Physalis philadelphica) is a small, spherical and green or green-purple fruit surrounded by a paper-like husk called a 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 a husk tomato, jamberry, or ground cherry, although these names can 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 may mean "little tomato" elsewhere]), or miltomate (Mexico, Guatemala).

Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

See also

• Latin American sauces or salsas
• Tomatoes