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Tomatillo
From Wikibooks, the
open-content textbooks collection
The tomatillo is
related to the tomato
and tamarillo.
Tomatillo are small vegetables (botanically fruits) with
enclosing husks. They resemble small unripe tomatoes and
are usually green or yellow. The yellow color indicates
ripeness, but tomatillos are most often used when they are
still green. Green tomatillos are firmer and easier to
slice. The husk that holds the fruit is paper-like and is
light brown. The flesh is slightly acidic with a hint of
lemon.
Selection
The condition of the husk
is often a good indicator when selecting tomatillos. If
the husk is dry or shriveled then the fruit is probably
not in good condition. Select tomatillos that have an
intact, tight-fitting, light brown husk. If you peel back
a small part of the husk (rather rude before purchase),
the fruit should be firm and free of blemishes.
Canned tomatillos are
available at specialty markets and are often used when
making sauces. Tomatillos are available year round in
supermarkets and specialty markets. Domestically grown
tomatillos are available from May through November.
Storage
Fresh tomatillos with the
husk still intact may be stored in the refrigerator for up
to two weeks. They are best stored in a paper bag.
Tomatillos last a week longer in the refrigerator if the
husks are removed and the fruit is placed in sealed
plastic bags. Tomatillos may also be frozen after removing
the husks.
Preparation
The husks must be removed
before preparing. Wash the fruit with soap and water to
remove the film left by the husk. Tomatillos may be used
raw in salsas or salads or cooked for sauces. Cooking
enhances the flavor and softens its skin, but the result
is a soupy consistency since the fruit collapses after a
few minutes.
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