Energetics of Tomatillo: Not Your Average Green Tomato
Ever wonder about the differences between tomatoes and tomatillos? Although tomatillos are sometimes called “green tomatoes”, they should not be confused with green, unripe tomatoes. While they are very close in taste and nutrients, the tomatillo is actually closer to the cape gooseberry, or pichuberry.
Tomatillos are actually a fruit and are native to Mexico. It is said that the Aztecs were the first people to domesticate them! A staple of Mexican cuisine, tomatillos have been mentioned in recipes and records since 900 BCE, but the first mention of them in English was in 1910.
The tomatillo is part of the nightshade family, which also includes tomatoes, pichuberries, eggplants, cherries, potatoes, and bell peppers. Like the pichuberry, the tomatillo is covered in an inedible grass husk.
They can be found all year round canned and preserved, but are most commonly found fresh May through October.
How to Choose and Store
Look for fresh and green husks, avoid dry, brown husks. The fruit itself can be one of several colors when ripe, including yellow, red, green, and even purple. The fruit should be firm and bright green, as the green color and tart flavor are the most commonly used in cooking. Purple and red-ripening tomatillos often have a slight sweetness and are therefore more suitable for fruit-like uses like jams and preserves.
Ripe tomatillos will keep refrigerated for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.
Nutrition
Tomatillos have a high pectin content, which helps alleviate constipation and diarrhea. They have good amounts of dietary fiber, minerals, antioxidants, and vitamins. The tomatillo’s main antioxidants are withanolides, one of which has been found to have anti-bacterial and anti-cancer properties. Tomatillos also consist of flavonoid anti-oxidants such as ß-carotene, zea-xanthin and lutein. These compounds, together with vitamin A, are essential for visual health. In addition, Vitamin A is also required for maintaining healthy mucus membranes and skin. Tomatillos are also a great source of vitamin C.
Energetics
Tomatillos are slightly cold in temperature and are sweet and sour in flavor. Their cooling nature helps to clear heat, especially at the level of the Liver. Its sour flavor helps to moisten dryness and stop thirst, while its sweet flavor helps to promote healthy digestion. Tomatillos are traditionally used to treat mouth sores, wasting thirst, red eyes, dizziness, diminished appetite, anorexia, constipation, and indigestion.
Caution: Tomatillo should be avoided in cases of arthritis, and large amounts are weakening for everyone.
Green Tomatillo Gazpacho
Ingredients
2 medium tomatillos (8 ounces), husked, rinsed and coarsely chopped
2 medium heirloom green tomatoes, such as Zebra, or yellow tomatoes (8 ounces), coarsely chopped
¾ cup chopped seeded peeled cucumber
1 small green bell pepper, coarsely chopped
1 ripe avocado (see Tip), chopped
2 scallions, chopped
1 jalapeño pepper, seeded (if desired) and chopped
1 clove garlic, chopped
1 ½ cups cubed ciabatta bread
¼ cup fresh basil, parsley or cilantro
¾ teaspoon salt
¼ teaspoon ground pepper
⅔ cup whole-milk plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1-1 1/2 cups low-sodium chicken broth
Preparation
Combine tomatillos, tomatoes, cucumber, bell pepper, avocado, scallions, jalapeno, garlic, bread, basil (or parsley or cilantro), salt and pepper in a large bowl. Transfer half the mixture to a food processor. Puree until almost smooth, scraping down the sides once or twice. (If necessary, let the mixture rest for a few minutes to allow the bread to soften, then continue to puree until smooth.) Transfer to a large container. Repeat with the remaining vegetable mixture.
Add yogurt, oil, vinegar and 1 cup broth to the soup. Adjust the consistency with more broth as desired. Cover and chill for at least 1 hour or up to 24 hours.
You can make this ahead of time and refrigerate it for up to 3 days.
Sources
https://www.eatingwell.com/recipe/268164/green-tomatillo-gazpacho/
Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.
Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.
https://foodprint.org/real-food/tomatillos/