Tomatillos are a staple of Mexican cuisine, especially for making the distinctive tangy flavor of salsa verde. This unique fruit, botanically related to the cape gooseberry, grows encased within a papery, lantern-like husk called a calyx. Knowing the precise moment to harvest is important for achieving its characteristic tart and bright flavor profile. The best indicators for optimal ripeness are the changes to the outer husk and the feel of the fruit within, not the fruit’s color.
Husk Indicators of Maturity
The papery calyx that surrounds the developing fruit provides the most reliable visual cue for maturity. Initially, the husk is green and tightly wrapped around a small, immature fruit. As the tomatillo grows, it exerts pressure, causing the husk to change color and texture, transitioning from vibrant green to a drier, straw-like tan or light brown color.
The most telling sign of readiness is when the fruit has expanded to completely fill the husk. This expansion makes the husk tight, stretched, and often causes it to split or tear, usually starting at the bottom. A fully mature tomatillo will have a husk that looks like a delicate, dried skeleton barely containing the fruit. If the husk remains fully green with significant air space, the tomatillo is still underripe and should be left on the plant.
Physical Characteristics of the Ripe Fruit
Once the husk indicates maturity, examine the fruit inside for proper texture and fill. A ripe tomatillo should feel firm beneath the papery wrapper, similar to a firm tomato, offering only a slight give when gently pressed. The skin should be smooth and waxy, completely filling the husk space, confirming it has reached its full size. If the fruit feels mushy or soft, it is likely past its prime.
While many people associate tomatillos with a bright green color, variety dictates the final hue, which can range from pale green to yellow or deep purple. Because color varies, it is not a primary indicator of ripeness. The fruit’s firmness and its size relative to the husk are much more accurate measures. Maximum tangy flavor is present when the fruit is firm and fully expanded, regardless of color.
Proper Harvesting and Storage
Harvesting the ripe fruit is simple, as a mature tomatillo easily detaches from the plant. Harvest by gently twisting the fruit to snap the stem, or by using pruners to snip it off. After picking, recognize and deal with the sticky residue found on the fruit once the husk is removed. This natural, slightly bitter coating is composed of waxy compounds the plant produces as a protective measure.
The husk should be left on the fruit until use, as this protective layer significantly prolongs the shelf life. For maximum longevity, store unhusked tomatillos in a cool, dry place, such as a paper bag in a well-ventilated area, rather than in the refrigerator. When ready to use them, remove the husk and wash the sticky film off under running water, often requiring a gentle scrub to clean the surface. Properly stored, the fruit can remain fresh for several weeks.
Dealing with Prematurely Dropped or Overripe Fruit
Tomatillos continue to produce fruit throughout the growing season, but some may drop before reaching full size. If a fruit drops while the husk is still green, it can often be salvaged because tomatillos continue to ripen off the vine. Collect these fallen fruits and store them in their husk indoors to allow them to mature further. They will not increase in size but will develop a more mellow flavor.
Conversely, the fruit can become overripe if left too long on the plant. Signs of overripeness include the fruit turning yellow (in green varieties) and the husk splitting completely open. The fruit inside will become noticeably softer and may develop a soapy or less desirable flavor, losing its characteristic tartness. Harvesting fruits before they become mushy preserves the desired texture and tangy quality needed for fresh salsa or sauces.