Tomatillos are a distinct fruit encased in a papery, lantern-like husk, botanically known as a calyx. This covering protects the developing fruit on the plant. Harvesting at the precise time ensures the fruit possesses its signature tangy flavor and firm texture, which are desirable for dishes like salsa verde. Knowing the correct signs of maturity and handling the fruit properly impacts its quality and storage life.
Recognizing Peak Readiness
The most reliable indicator of readiness is the behavior of the surrounding husk. A mature tomatillo grows large enough to completely fill the husk, causing it to stretch and often begin splitting open. This splitting signals that the fruit has reached its full size for maximum flavor.
The husk’s color and texture also change upon maturity. Initially green and supple, the husk dries out, becoming papery and turning a lighter tan or straw color. The fruit itself should feel firm when gently squeezed through the husk and should be a bright lime green for common varieties. If a green tomatillo has turned yellow or purple, it is past its peak tanginess and may have a softer texture.
Techniques for Safe Removal
Mature tomatillos should detach easily from the plant. A gentle upward tug should be sufficient to separate the fruit from the stem. If the fruit resists removal, it indicates that it requires a few more days on the plant to finish maturing.
It is recommended to leave the papery husk intact during the harvesting process. This covering shields the fruit from damage and helps preserve its freshness. Once removed, the fruit should be handled gently and placed into a container to prevent bruising or cracking. Using shears or a knife to cut the stem is unnecessary if the fruit is ripe, but it is an option if the stem is stubbornly attached.
Post-Harvest Cleaning and Storage
The husks should remain on the tomatillos until just before preparation. Removing the husk reveals a natural, sticky residue on the fruit’s surface. This waxy film can impart a bitter taste and must be removed before cooking or eating.
To clean the fruit, peel off the husk and wash the tomatillos thoroughly under running water. Use friction to remove the sticky layer, ensuring the fruit feels clean. Soaking the fruit briefly can help loosen the residue before scrubbing.
For short-term storage, place the husked tomatillos in a paper bag in the refrigerator, where they can last for two to three weeks. The paper absorbs excess moisture and provides ventilation, which is better than an airtight plastic bag. For storage extending up to a year, remove the husks, wash and dry the fruit completely, and then freeze them whole or chopped in an airtight container.