Seasons/Availability
Tomatillos are available year-round.
Peak season is summer.
Selection/Storage
When selecting tomatillos, choose ones that have a bright green color and still have their husks firmly in place. Avoid any fruits with spots or blemishes on them as these can indicate decay or insect damage. Tomatillos should be stored in the fridge for up to two weeks and used before they become too soft. If kept at room temperature, they will ripen faster but should not last more than three days without refrigeration.
Preparation/Serving
Once the papery outer skin of a tomatillo has been removed it is ready to use in cooking. The fruit can be eaten raw, cooked, blended into sauces and salsas, or fried. Tomatillos can also be roasted for a sweeter flavor and are often used in a variety of Mexican dishes such as enchiladas, tacos, and quesadillas.
Nutrition/Health Benefits
Tomatillos are naturally low in calories and sodium but high in vitamins C and K. They are an excellent source of dietary fiber which helps to keep the digestive system functioning optimally while improving heart health. Additionally, tomatillos contain powerful antioxidants such as lycopene which may reduce the risk of certain types of cancer.
