What Are the Different Types of Tomatillo Plant

Tomatillos are a staple in Mexican cuisine and are becoming increasingly popular in other parts of the world. These small, green fruits are often used in salsas, sauces, and other dishes to add a tangy flavor. While most people are familiar with the traditional green tomatillo, there are actually several different types of tomatillo plants that vary in size, color, and taste. In this article, we will explore the different types of tomatillo plants and how they can be used in cooking.

Green Tomatillos

Green tomatillos are the most common and widely available type of tomatillo. They are small, round fruits encased in a papery husk. When ripe, they have a tart flavor and a bright green color. Green tomatillos are typically used in traditional Mexican dishes such as salsa verde and enchiladas verde. They can also be roasted or grilled to enhance their flavor.

Purple Tomatillos

Purple tomatillos are a less common variety that has gained popularity in recent years. These tomatillos have a deep purple color when ripe and offer a slightly sweeter taste compared to green tomatillos. The purple variety is often used in jams, jellies, and desserts due to its unique flavor profile. However, they can also be used in savory dishes like salsas and stews.

Yellow Tomatillos

Yellow tomatillos are another variety that is less commonly found but equally delicious. When ripe, they have a golden yellow color and a milder flavor compared to green tomatillos. The yellow variety is often used in salads, ceviches, and other fresh dishes where its vibrant color can shine through. It can also be cooked down into sauces or used as a base for marinades.

Pineapple Tomatillos

Pineapple tomatillos, also known as ground cherries or husk tomatoes, are a unique variety that resembles small yellow cherry tomatoes. They have a sweet and tangy flavor with a hint of pineapple. Pineapple tomatillos are often eaten raw and can be used in salads, salsas, or enjoyed as a snack. They can also be used in desserts like pies and tarts for a tropical twist.

Toma Verde Tomatillos

Toma verde tomatillos are a larger variety that is commonly used for cooking. They have a slightly sweeter flavor compared to the traditional green tomatillos and are often used in stews, soups, and other cooked dishes. Toma verde tomatillos can also be roasted or grilled to enhance their flavor before being added to recipes.

Purple de Milpa Tomatillos

Purple de Milpa tomatillos are a variety native to Mexico and have a deep purple color when ripe. They have a slightly sweeter taste compared to green tomatillos and are often used in traditional Mexican dishes like mole sauces and tamales. The purple de Milpa variety is highly prized for its unique flavor and is often grown by small-scale farmers.

Maternal de Milpa Tomatillos

Maternal de Milpa tomatillos are another variety native to Mexico and are known for their large size. These tomatillos have a milder flavor compared to other varieties and are often used in cooked dishes like stews and soups. Maternal de Milpa tomatillos can also be roasted or grilled for added depth of flavor.

In conclusion, while the traditional green tomatillo is the most common variety, there are several other types of tomatillo plants that offer different flavors and colors. From the sweeter purple and yellow varieties to the unique pineapple tomatillo, each type has its own distinct characteristics that can enhance various dishes. Whether you are making salsa verde, a tangy jam, or a savory stew, experimenting with different types of tomatillos can add a delicious twist to your recipes. So next time you come across a variety of tomatillo that you haven’t tried before, don’t hesitate to give it a taste and explore the wonderful world of tomatillos.