Organic purple tomatillo

Purple tomatillo (Physalis ixocarpa), offered by Ferme Tourne-Sol

The Purple Tomatillo is a superb and productive variety, offering purple fruit encased in their characteristic beige lantern. As they ripen, the purple color deepens and the skin becomes slightly glossy. Its flavor is tangy , fruity , and more complex than that of traditional green tomatillos, with an almost sweet note when fully ripe. Very vigorous , heat-tolerant , and extremely productive , it forms bushy plants that quickly become covered in lanterns laden with fruit.

This is an essential variety for lovers of Mexican cuisine or bright and fragrant flavors.

Type: Annual fruit-vegetable
Plant habit: Bushy and spreading
Spread: 60 to 80 cm
Plant height: 80 to 120 cm
Quantity per packet: 50 seeds
Maturity: 70 to 90 days
Companion plants: Basil, coriander, chili pepper, onion
Negative plants: Fennel (growth inhibited)

Farming method

The purple tomatillo thrives in full sun , in rich , well-drained soil enriched with compost. Start seeds indoors 4 to 6 weeks before the last frost, then transplant outdoors when nighttime temperatures are above 10°C (50°F) . Tomatillos require at least two plants for good pollination, as they are not self-fertile.

Space the plants 60 to 80 cm apart and provide support or a cage, as the branches can become heavy with fruit. Water regularly, always at the base, and apply mulch to reduce weeds and keep the soil cool.

Uses and benefits

The purple tomatillo is ideal for preparing fresh or roasted salsas, where its violet color adds a unique touch. It's perfect for Mexican sauces , stews , spicy dishes , tacos , and even grilled meats. Its tangy, fruity flavor brings incomparable freshness to summer dishes. Very rich in antioxidants , vitamin C , and fiber , and low in calories, it contributes to a healthy diet while offering a vibrant and invigorating flavor. Purple fruits also contain anthocyanins , which are beneficial for cardiovascular health.

Original recipe: Purple tomatillo and blueberry salsa

This bold salsa blends the acidity of tomatillo with the sweetness of blueberries for a perfect balance between sweet and spicy.

Ingredients :

• 6 purple tomatillos, cut in half
• ½ cup of fresh blueberries
• 1 jalapeño pepper, minced
• 1 clove of chopped garlic
• ¼ cup chopped fresh coriander
• 1 tablespoon of lime juice
• 1 tablespoon of honey
• Salt and pepper to taste

Preparation :

1. Roast the tomatillos and jalapeño in the oven at 200°C (400°F) for 10 to 15 minutes, until they begin to caramelize.
2. Allow to cool slightly, then blend with the remaining ingredients until smooth or slightly chunky.
3. Allow to rest for 30 minutes before serving to allow the flavors to develop.

Growing purple tomatillos means discovering a productive and undemanding plant that offers unique flavors and a touch of color in the vegetable garden as well as in the kitchen.