Market Watch: Tomatillos

Here’s what to do with fresh tomatillos from the local farmers market.

One of the best things about going to the farmers market is you never know what you might find. I ran to my local market in the hopes of picking up some tomatoes, but instead I simply couldn’t resist these neon-green tomatillos. If you’re intimidated by this member of the nightshade family, don’t be; they are easy to cook with, and there are many ways to enjoy them.

Tomatillo Facts

Also known as a “jamberry,” the tomatillo is related to the gooseberry. Tucked behind a papery husk is a bright green fruit that resembles a petite tomato. Tomatillos are firm, shiny and slightly sticky to the touch. Remove the husk and wash before enjoying them cooked or raw. There’s plenty of nutrition packed into these beauties: One cup contains 42 calories, 1 gram of unsaturated fat and 2 grams of both protein and fiber. There’s also potassium, niacin, iron and more than 25 percent of the recommended daily amount of vitamin C.

What to Do with Tomatillos

Choose tomatillos with intact husks and firm skin. They will keep at room temperature for a day or so and should then be stored in a paper bag in the refrigerator drawer for up to one month. Use them to create salsa (aka salsa verde) and guacamole. Blend them with chiles, cucumber, fresh herbs and vodka for a marvelous spin on a classic brunch cocktail.

Recipes to Try:

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of  Dana White Nutrition, Inc. , which specializes in culinary and sports nutrition.

Keep Reading

Next Up

Market Watch: Tomatillos

Keep an eye out for these tangy little fruits encased in papery husks next time you're at the farmers market.

Market Watch: Homegrown Tomatillos (and Roasted Tomatillo Salsa)

Bright, tangy and deliciously fresh -- nothing tastes quite like a tomatillo. They’ve become a staple in my home garden and this year the harvest was bountiful!

Market Watch: Dandelion Greens

First up: verdant and pleasingly bitter dandelion greens. Here's what they're like and how to use them today.

Market Watch: Casaba Melon

This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am now a loyal fan.

Market Watch: Fava Beans

Rumor has it they’re incredibly hard to shell so I’ve avoided fava beans in the past. As it turns out I was worried over nothing.

Market Watch: Heirloom Eggplants

Most passersby ooh and ahh over these fantastically gorgeous nightshade veggies and then pass on buying them because they have no idea what to do with them! I’m here to help.

Market Watch: Summer Squash

I love summer squash sautéed or roasted – but what about raw? Check out these two squash recipes full of summer flavor and there’s no cooking required!

Market Watch: Rainbow Chard

My CSA box is erupting with gigantic bunches of this leafy green veggie. This variety of Swiss chard has fluffy, tender green leaves and edible stems bursting with color and flavor.

Market Watch: Seasonal Tomatoes

Because we’re celebrating tomatoes this week, I went to my farmers' market and bought every kind of tomato I could find. Here’s how I made out.