Interesting Tomatillo study at UC Davis
 

This is a very detailed description of a grow-out of Tomatillos. It is NOT light reading however, it makes some interesting points like this one:

[QUOTE]
Tomatoes contain higher levels of sugars and acids but lower amounts of Carotene and Absorbic acid when compared with Tomato fruits

[/QUOTE]

It also found that there was no discernible difference in composition of a mature tomatillo with a brown husk and a mature tomatillo with a green husk which is good to know as they can be harvested all green when frost threatens and will go on to ripen completely.

[URL]http://postharvest.ucdavis.edu/datastorefiles/234-572.pdf[/URL]

Gracias por el material de lectura ;-)

[quote=dustdevil;160139]Gracias por el material de lectura ;-)[/quote]
Se dará vuelta a su cerebro en puré (It will turn your brain to mush...:lol:

I've always found that if your primary customer is Hispanic, you need to pick tomatillos at the full husk but still green stage. If the tomatillo is "ripe", yellow, the Mexicans don't want those as they will be too "sweet" compared to the green ones.

Now if your customers are mainly gringos, it won't mater as they won't know any way.

Carol

And you are right! In Mexico, they want them green. They actually use the yellow ones in an alcoholic concoction...they fernment them and it is kind of a cross between wine and vodka...it will kick your butox into the dirt...STRONG. They also make a fruity relish and they use the yellow one in that with other fruits.

I had never heard about the drink.

To me the green tomatillos have a mostly Lemon flavor. The yellowish ripe fruit have almost a Plum flavor. I would think the ripe ones would make a decent jam or compote tho I've never taken the time to try it.

Carol

Mmmm - got me thinking of tomatillo jam & chutney!