Available end July through to end November. We pick to order and post across the UK. (2023 season now finished – be back 2024).
You will receive a mixed pack both green and ripe. Please advise at checkout if you’d like all green or all ripe.
We grow our tomatillos in our polytunnels, giving them plenty of sunlight and warmth. They can be eaten green (under ripe) or yellow (ripe) and both have their own distinctive taste.
At our tasting session in Liskeard in August 2020 we had a poll of what they tasted like – that ranged from tomato/melon, tomato/grape, tomato/cucumber, tomato/apple and tomato/gooseberry. It ranged widely but what was sure was that they were delicious! 95% of our local market customers loved them! (you can view this on TV if you like!)
They are actually not a tomato but the fruit of a different plant. Sometimes they are called Mexican Green Tomatoes or Jamberries. Tomatillos are coated in a sticky residue and covered with a thin, papery husk on the outside. Why are they sticky? Turns out that this sticky substance is a natural deterrent against insects. Luckily for us the sticky film rinses off easily.
How to use:
Use them green or ripe (different flavours). First remove the husk. You will notice a sticky residue – this is a natural harmless insect repellent – rinse this off gently with cold water as it is slightly bitter. Below are four popular, simple methods to prepare tomatillos.
Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavour.
Blanching tomatillos before using them will mellow the flavour. Remove the husks and rinse before blanching for 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
Fire roasting tomatillos will enrich sauces with a smoky flavour. Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred.
Dry roasting will produce an earthy, nutty flavour. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.