Our future fruiters
Physalis philadelphica
Physalis ixocarpa
Synonyms: tomatillo is also called tomatillo from Mexico, tomatillo (small tomato) or Physalis ixocarpa auct. no Brot. ex Hornem., Physalis aequata J. Jacq. Ex Nees)
Description
Tomatillos are annual herbaceous plants, measuring 1.50 to 2 meters tall. The stem is hollow, slightly angular and branched. Unlike other types of physalis, the tomatilla is very little pubescent.
The leaves are elongated oval. Young leaves are slightly crenellated margins.
The fruit of the tomatillo is surrounded by a green envelope resembling paper formed from the chalice. When the fruit matures, it fills the envelope that turns purple then brown and can open at the time of harvest.
The fruits can be yellow, red, green but they are mostly purple.
The diameter of the fruits can go up to 10 cm. The fruits are ripe about two months after pollination.
Its smell is quite characteristic of the variety because it reminds a little "the cheese well done". At maturity, the fruit sticks to the fingers because it is covered with a thin translucent viscose film that has earned its former name "ixocarpa" ("viscous seed" in Greek) to the species.
use
Tomatillos are the main ingredients of Mexican salsa verde.
They can be cooked in ratatouille, which will give this dish a slight tangy and spicy taste.
The other parts of the plant as well as immature fruits contain a toxic alkaloid, solanine, but the tomatillos are mainly consumed green, therefore immature, by the Mexicans themselves who cook them cooked or raw.
Culture
If the plant is not sufficiently staked, it collapses and grows crawling on the ground.
Tomatillas are self-sterile (two or more plants are needed for good pollination, so isolated plants rarely produce fruit).
variety
The cultivation of the variety 'Rendidora' represents approximately 35% of Tomatillos grown in Mexico. It is characterized by a large fruit (5 to 7 cm), a faster ripening time (up to 15 days less than the other varieties) and a high yield (around 25 tonnes per hectare). 'Tomato Verde' is an early variety that gives large flattened green fruits.
Several small fruit varieties are grouped under the name 'Criolla'. Their yield does not exceed 15 tonnes per hectare.
Synonyms: tomatillo is also called tomatillo from Mexico, tomatillo (small tomato) or Physalis ixocarpa auct. no Brot. ex Hornem., Physalis aequata J. Jacq. Ex Nees)
Description
Tomatillos are annual herbaceous plants, measuring 1.50 to 2 meters tall. The stem is hollow, slightly angular and branched. Unlike other types of physalis, the tomatilla is very little pubescent.
The leaves are elongated oval. Young leaves are slightly crenellated margins.
The fruit of the tomatillo is surrounded by a green envelope resembling paper formed from the chalice. When the fruit matures, it fills the envelope that turns purple then brown and can open at the time of harvest.
The fruits can be yellow, red, green but they are mostly purple.
The diameter of the fruits can go up to 10 cm. The fruits are ripe about two months after pollination.
Its smell is quite characteristic of the variety because it reminds a little "the cheese well done". At maturity, the fruit sticks to the fingers because it is covered with a thin translucent viscose film that has earned its former name "ixocarpa" ("viscous seed" in Greek) to the species.
use
Tomatillos are the main ingredients of Mexican salsa verde.
They can be cooked in ratatouille, which will give this dish a slight tangy and spicy taste.
The other parts of the plant as well as immature fruits contain a toxic alkaloid, solanine, but the tomatillos are mainly consumed green, therefore immature, by the Mexicans themselves who cook them cooked or raw.
Culture
If the plant is not sufficiently staked, it collapses and grows crawling on the ground.
Tomatillas are self-sterile (two or more plants are needed for good pollination, so isolated plants rarely produce fruit).
variety
The cultivation of the variety 'Rendidora' represents approximately 35% of Tomatillos grown in Mexico. It is characterized by a large fruit (5 to 7 cm), a faster ripening time (up to 15 days less than the other varieties) and a high yield (around 25 tonnes per hectare). 'Tomato Verde' is an early variety that gives large flattened green fruits.
Several small fruit varieties are grouped under the name 'Criolla'. Their yield does not exceed 15 tonnes per hectare.
