Tomatillo: Intolerance & Allergy

When unripe, the tomatillo looks like a small and green tomato, and in this state it can be used like a vegetable. It has a spicy aroma. When mature, it is yellow and then tastes much sweeter than a tomato. However, the tomatillo, the Mexican berry fruit, is not closely related to the tomato, but to the physalis and has a papery husk as well.

Here’s what you should know about the tomatillo

The tomatillo, the Mexican berry fruit, is not closely related to the tomato, but to the physalis, and likewise has a papery envelope. The tomatillo, which belongs to the nightshade family, originates from Mexico and Central America. Here it serves as the basis of many dishes, especially for a green salsa sauce. But also raw, fried or cooked, the fruits are very popular. The tomatillo is an annual herbaceous plant that can reach a growth height of two meters. The hollow stem is slightly angular and branched. The tomatillo has little or no hair. If the plant is not sufficiently supported, this will cause it to topple over and continue to grow creeping on the ground. After about seven to ten days, the seeds germinate. The young seedlings initially develop only a weak taproot. However, in adult plants, this develops into a shallow, widely branched root system. As the tomatillo continues to grow, adventitious roots form. When these reach the ground, they grow into it, forming an independent root system. The shoot axis is branched. The flowers develop in it. The plant is self-sterile. This means that it can only be pollinated by the pollen of other plants. Pollination is primarily by insects. The fruit of the tomatillo is a small, spherical, green or green-purple berry. This is enclosed by the calyx. After fertilization, this papery covering is formed by an enlargement of the sepals. The fruit itself forms inside the sheath. As it ripens, it fills it. The tomatillo can grow to about the size of an apricot. It takes 50 to 70 days from pollination to reaching this size. Often it is even broken open. The hull turns brown and the color of the fruit becomes increasingly yellow. Inside there are many small, round, flat seeds, with a diameter of about one to two millimeters. The seeds are enclosed in a pulp. The consistency is reminiscent of apples and the sweet and sour taste of gooseberries. With its fruity and fresh flavor, the tomatillo is a popular ingredient for a raw and cooked salsa as well as for Mexican stews. In Germany, the tomatillo is usually only available in cans. However, the plant can also be grown in your own garden.

Importance for health

Tomatillo provides the body with important vitamins, minerals and essential nutrients. This is important for the proper functioning of the immune system and numerous bodily functions. For example, the contained vitamin A is important for the eyes, skin and mucous membranes. Vitamin C is involved in the formation of connective tissue and intercepts harmful free radicals in the body. Vitamin C also promotes the absorption of iron and helps to render carcinogenic nitrogen compounds from food harmless. In the natural medicine of Mexico, the fruit’s skins are boiled and the resulting decoction is administered for diabetes. The tomatillo is also said to be able to reduce fever and also stimulate the flow of urine.

Ingredients and nutritional values

The tomatillo has many valuable ingredients. In particular, the content of the important vitamins A, C and vitamins of the B group, as well as the valuable minerals and trace elements potassium, calcium, iron, magnesium, phosphorus and sulfur make the tomatillo a healthy food.

Intolerances and allergies

Since tomatillo is a nightshade vegetable, people with some medical conditions should avoid eating it. Nightshade vegetables are thought to have pro-inflammatory properties due to the alkaloids they contain, which is thought to aggravate medical conditions such as arthritis, rheumatism and lupus, as well as other painful musculoskeletal conditions. Once nightshade plants such as tomatillo are heated, the alkaloids are reduced by 40 to 50 percent.

Shopping and kitchen tips

The tomatillo is harvested from July or August. This is possible until the first frost sets in. The fact that the fruits are ripe can be seen by the fact that the papery shell bursts open. When purchasing, small fruits should be chosen, as they are sweeter than the larger ones. The condition of the skin is considered a good indication of the freshness of the fruit. Ideally, the tomatillo is firm and has no defects. The skin should be green. If the fruit is not going to be used immediately, it is advisable not to remove the husk. It can either be stored on the counter or kept in the refrigerator, but should never be placed in an airtight container. The tomatillo will keep for a week in the crisper or at room temperature. Tomatillo can also be frozen in single-serving bags to keep on hand year-round. Before doing so, slice them, blanch them and let them cool. The tomatillo is very easy to cook, since it does not need to be peeled. Before use, it is simply washed, as the tomatillo is covered with a sticky substance.

Preparation tips

The tomatillo can be used in many different ways. Especially in the Mexican cuisine 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, add sugar or salt and pepper if needed, and then enjoy it with a spoon, as it is done with a kiwi. But the tomatillo also fits wonderfully as a healthy side dish to various meat dishes, in a spread, in sauces and chutneys, or in salads because of its tart, spicy aroma. When harvested and processed unripe, it colors sauces a beautiful green, making it a main ingredient in the preparation of a salsa verde, for example. Cooked tomatillo in a hearty soup or stew is also a tasty preparation option. To salsas, etc., it gives a slightly creamy consistency. Therefore, the tomatillo can replace thickeners well. To intensify the flavor, it can be roasted. In a dessert, the tomatillo tastes mainly as a compote, jam or with ice cream. Although it is often suspected, the tomatillo can not be replaced in recipes with a green tomato, because the taste and consistency are not comparable.