The tomatillo has a inedible paperlike husk.
A member of the Solanaceae family, the tomatillo (Physalis philadelphica) is a spherical vegetable native to Central and South America. The fruit is related to the tomato, and is sometimes called a "husky tomato" because of its inedible, paperlike husk. Common in Mexican sauces, dishes and soups, the tomatillo has a tangy flavor when raw, but turns a bit sweeter once cooked. Tomatillos can be selected based on ripeness, color, texture and size. Add this to my Recipe Box.
Instructions
1. Pick garden fresh tomatillos off the vine three to four months after planting. Like many fruits, tomatillos start off as a flower and then the outer calyx becomes the husk that incubates the orblike fruit. The fruit is normally picked when ripe, which is indicated by the split husk and the exposed the inner skin. However, sometimes, the tomatillos can be harvested earlier and ripened off the vine, for a week in a paper bag. This precaution is to prevent the fruit from becoming overripe, which could result in a loss of flavor and the fruit becoming seedier.
2. Inspect the color of the tomatillo, which can be green, red, yellow or purple, depending on the variety. Green is the most common color for the fruit, and the hue should be bright and vivid -- this will indicate that the fruit is well-hydrated and fresh. There shouldn't be any brown spots on the husk or inner fruit, and the veins on the husk should not be discolored.
3. Touch the fruit and gently squeeze its flesh, as it should be firm and taut. Texture is important when choosing a tomatillo. Under the husk, the skin of the fruit is thin, thus it should be easy to feel any soft spots. When cutting the tomatillo open, the inside should be a pale green and meatier than a tomato. Softness in the fruits can indicate that the fruit is past its prime, and a squishy texture can indicate the beginning of decay.
4. Select the right size depending on the culinary usage. Tomatillos are a small fruit, generally ranging between 1 to 2 inches. Smaller tomatillos tend to be sweeter, but larger fruits are meatier and more substantial. For salsas and mole sauces, the smaller tomatillos can add more flavor to the dish. Larger tomatillos are often cut in half and fried or added to stews.
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