Dieting should be fun
Filed under: Vegetables , Fruit Tomatillos , despite their name, are not actually tomatoes, though they are members of the tomato family. They are members of the nightshade family and grow all over the western hemisphere, thriving in the southern United States and Mexico. The plant was originally domesticated by the Aztecs, well over 2,000 years ago, and was brought back to Europe by explorers and settlers, where it continues to flourish in Mediterranean climates. Tomatillos are typically one to two inches in diameter and are green in color. They have a thin, papery shell on them, called the husk, that the fruit actually grows into as it matures. By the time the fruit is ripe, it may have split the husk open, though it is sometimes held in place by a slightly sticky coating. Peel back the husk before using a tomatillo and wash the fruit gently in soap and water to remove any unwanted residue. When selecting a tomatillo in the market, look for one that has a husk in good condition, rather than one that is shriveled. A fruit that is small, but heavy for its size is likely to be sweeter than a larger one. There are only 10 calories in a medium tomatillo. They are high in potassium and contain 2 mg of vitamin C and about 2 mg of calcium, which is quite good for such a small fruit! Although the tomatillo resembles a small green, tomato, it should not be confused with one of them. The flavor of a tomatillo is tart and a bit lemony, likened by some to that of a tart, green apple. Tomatillos are much meatier than tomatoes, so they are much less juicy. Tomatillos are the basis of many Mexican dishes, including the popular, tangy salsa verde ("green salsa") and, while they can be prepared in other ways, salsas are the preferred method of serving them. If you want to try your hand cooking with tomatillo at home, here are a few recipes (including three salsas) to get you started: