Taco with salsa and guacamole.
You most likely already like these cuisines, but have you ever pondered how the main component tastes on its own?
We’re referring to the tomatillo.
If you’ve never tasted a tomatillo, you may be wondering what it tastes like.
The answer is that it varies on a number of elements, including how it is cooked, the variety, and how ripe it is.
Today, we’ll look at everything tomatillo so you can have a better idea of what this unusual fruit tastes like.
Contents
- What is Tomatillo?
- What Do Tomatillos Taste Like?
- How to Cook and Use Tomatillos?
- Final Thought
- FAQs
- Do tomatillos taste good?
- What are tomatillos supposed to taste like?
- Is it OK to eat tomatillos raw?
- How do you make tomatillos taste good?
- Can you eat tomatillos if you can’t eat tomatoes?
- Are tomatillos healthy for you?
- Do tomatillos cause inflammation like tomatoes?
- Do tomatillos taste like fried green tomatoes?
- What is the sticky stuff on tomatillos?
What is Tomatillo?
The tomatillo, Physalis philadelphica, is a nightshade plant.
The plant produces the same-named fruit, which is small, spherical, and green or purple.
The tomatillo, a member of the physalis genus, is native to Central America and Mexico.
The tomatillo has the appearance of a little, unripe tomato covered in a papery shell.
Often, the husk is removed before eating or cooking.
Tomatillos are classified into two categories based on their color: green and purple.
Tomatillos are an important component in salsa verde and many Mexican recipes.
They’re also delicious grilled as a side dish or in a salad.
What Do Tomatillos Taste Like?
You’re in for a treat if you’ve never had a tomatillo.
This unusual fruit has an acidic, sour taste similar to unripe green tomatoes.
Although the flavor of tomatillos varies depending on how they are cooked, most people describe it as somewhat acidic with undertones of lemon or lime.
Some compare the taste to green bell pepper, while others compare it to a sour apple.
Tomatillos may be eaten raw or cooked, and the taste changes depending on how they are cooked.
They have a crisp texture and an acidic, lemony taste when eaten fresh.
Their taste grows softer and sweeter when cooked.
The taste of tomatillo may also differ somewhat depending on the cultivar.
The most popular variation, for example, Tomatillo Verde, does not taste as sweet but works incredibly well in savory meals.
Tomatillo Amarylla is another popular variety with a sweeter flavor that is similar to a regular tomato, whilst Tomatillo Purple has a harsher flavor than its green counterparts.
- Tomatillo Nutritional Value.
Tomatillos are not only tasty, but they are also high in nutrients.
Tomatillos are high in vitamins A and C, as well as potassium.
In addition, they contain trace levels of calcium, iron, and magnesium.
Tomatillos are high in fiber and low in calories and fat, making them a wonderful supplement to any balanced diet.
These little fruits also contain antioxidant polyphenols that have been related to anti-cancer capabilities.
Moreover, tomatillos are high in niacin, which is known to stimulate metabolism and deliver a short burst of energy.
How to Cook and Use Tomatillos?
Tomatillo, commonly known as the Mexican husk tomato, is a common element in Mexican and Central American cooking.
The fruit is tiny and green, with a papery shell around it.
This little fruit may be eaten fresh or cooked. Raw tomatillos are quite versatile.
All you need to do is remove the husk and rinse them.
Tomatillos may then be added uncooked to salads, salsas, or soups.
The possibilities for cooking with tomatillos are numerous.
They may be roasted, fried, or baked.
Tomatillos complement meats, vegetables, and beans.
Roasting tomatillos is one of our favorite dishes.
- Just cut them in half and lay them out on a baking pan.
- Add olive oil, garlic, salt, and pepper to taste.
- Cook for 15-20 minutes at 400 degrees Fahrenheit.
- This dish is easy to make and excellent.
Try it next time you’re searching for a fresh method to prepare tomatillos.
Tomatillos are also often used in salsa.
Tomatillos, jalapeos, cilantro, and onion are used to make salsa verde, or green salsa.
The ingredients are mixed together to make a tasty and refreshing salsa.
Raw tomatillos are a terrific alternative if you’re searching for a fresh way to dress up your salads or simply want to try something new.
Try these the next time you’re in the kitchen.
Final Thought
Tomatillos were first planted in Mexico during the pre-Columbian period.
While tomatillos are available all year, they are at their finest from early summer to late autumn.
So you guessed correctly. This is an excellent time to begin experimenting with this tasty fruit.
Look for sturdy tomatillos with tight-fitting husks when buying tomatillos.
The husks should be dry and yellowish.
Tomatillos with brown stains or those have begun to bleed through their shells should be avoided.
After you get your tomatillos home, you may wash them and start cooking right away.
You may also keep them in the fridge for subsequent use.
Just remove the husks before cooking or eating them.
