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Tomatillos & Cape Gooseberries



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Tomatillos & Cape Gooseberries
(Excerpts from "Tomatillos and Cape Gooseberries From Seed To Supper"
2nd Edition)

      TOMATILLO (tohm-ah-TEE-oh), Physalis ixocarpa, also known as: Husk Tomato, Miltomate and Mexican Green Tomato, is a two-celled rounded berry enclosed in the thin husk of it’s extended calyx.
Native to Mexico, the tomatillo was used by the Aztecs. This perennial, often grown as an annual, is usually sprawling and in need of support. It can reach up to 3- or 4-feet tall and from 3- to 4-feet across. The green, yellow-green or purple fruit completely fill the lantern looking husk. The fruit which grows 1 to 2 inches in diameter is smooth and sticky under it’s husk.
Raw tomatillos have a zesty tart flavor that develop an herbal lemon flavor when cooked. The flesh is solid and seedy. Tomatillos are used in many Mexican recipes, raw or cooked: salsas, gazpacho, and guacamole often call for tomatillo as a prime ingredient.

      Some of the more common varieties of Physalis ixocarpa, Tomatillo are:

Pineapple Tomatillo - sweet, fruity taste suggesting pineapple - short, spreading plants - high yield - 75 days.
Purple Tomatillo - purple colored - sweet tart flavor - small fruit - vigorous and productive plants - 75-85 days.
Toma Verde Tomatillo - round green tomatillos - sweet tart flavor - vining plants - easily grown and prolific - 75 days.
Verde Puebla Tomatillo - 1 to 2 ounce round green fruit - sweet tart flavor - indeterminate - continuous setting - 75 days.

      A decorative Physalis is
Physalis franchetii (P. alkekengi) the Chinese Lantern, Japanese Lantern, Winter Cherry, or Strawberry Tomato bears orange seed cases that look like glowing Chinese lanterns and are dried for use as decorations.

Other Physalis cultivated for their edible fruit are:
Physalis pruinosa, the ground cherry, husk tomato, strawberry tomato, or dwarf Cape gooseberry is low growing annual native to eastern North America. The cherry sized green to yellow-gold fruit drop to the ground when ripe.
Physalis peruviana, the Cape Gooseberry, Husk Tomato, Goldenberry, Poha, Ground Cherry, Gooseberry Tomato or Ground Cherry has tight fitting purple tinted husks that curl back to reveal the greenish-yellow ripe fruit.
Physalis heterophylla the downy ground cherry, or clammy ground cherry ia another native to eastern North America. The three-foot-tall perennial bears small yellow edible fruits.
Physalis philadelphica, which includes the Tarahumara, Tepehuan and Zuni tomatillos, are smaller, wild or semi-cultivated  types, collected from remote areas in Mexico.

      CAPE GOOSEBERRIES, Physalis peruviana L, also known as Goldenberry, Husk Cherry, Peruvian Ground Cherry, Poha, and Poha Berry.
Relates Species (see page 1): Clammy Ground Cherry (Physalis heterophylla), Tomatillo (P. ixocarpa), Purple Ground Cherry (P. philadelphica), Strawberry Tomato (P. pruinosa), Ground Cherry, Husk Tomato (P. pubescens), Sticky Ground Cherry (P. viscosa). There is much confusion in the literature and common parlance concerning the various species. Hybrids between them are also known.

      Some of the more common varieties of Physalis peruviana are:

Giallo Grosso - large golden fruit - eaten raw or preserved after ripening - perenial in areas with mild winters.
Giant - Large, golden-orange fruit, about 1 inch in diameter - delicious flavor - vigorous, spreading plants, 3 to 5 feet tall - needs long growing season.
Giant Poha Berry - Fruit is approximately 1 inch - fuzzy, green-grey leaves - 1 to 2 1/2 feet tall.

Golden Berry - fruits between 1- to 2-inches in diameter - very flavorful and sweet - reported resistant to light frosts - takes 1 1/2 years from seed to full fruiting in cooler climates.
Golden Berry, Long Aston - rich golden fruit, reported superior to other types.

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Tomatillo & Cape Gooseberry Recipes
(Excerpts from "Tomatillos and Cape Gooseberries From Seed To Supper"
2nd Edition)

  In a sauté pan, heat  
1 tablespoon oil.  
1 medium onion, chopped and
4 cloves garlic, crushed
  until the onions are transparent, about 9 minutes. Meanwhile, in a blender or food processor purée  
1 pound tomatillos, husked and quartered
1 can green chiles and
1/3 cup cilantro leaves.
  Add to the onion mixture and simmer for hour. Purée the second time and season to taste with  
black pepper
cayenne pepper or hot sauce

Serve hot or cold.

  In a 450° F oven, roast  
6 medium tomatillos, un-husked,  
  for 10 to 12 minutes. Let cool, husk, rinse and set aside. In a food processor or blender, puree  

1 small bunch scallions, coarsely chopped
1/3 cup fresh cilantro or basil
1 inch piece fresh ginger, chopped
1/2 teaspoon honey or corn syrup
to taste
2 cloves garlic
1/4 cup olive oil
1 tablespoon lime or lemon juice.

  Add tomatillos and blend until the mixture becomes a slightly chunky puree. Makes 1-1/3 cups.  

Sliced tomatillo and onion make a tangy and tasty fresh pickle, like a vinaigrette made with citrus juice instead of vinegar.  
  In a small sized bowl, combine  
3/4 cup orange juice
3/4 cup lime juice
1/2 teaspoon hot chili flakes and
1 cup chopped cilantro (or parsley) leaves.
  Remove husks, wash and thinly slice  
1/4 pound tomatillos and
1 mild red onion (8 - 10 ounces).
  Add to juices and chill.  
  In a bowl, gently mix together  
4 cups cape gooseberries, husked
1/2 cup white sugar
2 teaspoons tapioca
2 tablespoons all-purpose flour and
juice of 1 large lemon.
  Let stand for 15 minutes. Preheat the oven to 450° F. Line a 9 inch pie pan with half of  
1 pastry for a 9 inch double crust pie  
  Pour the fruit mixture into the pastry-lined pan, and dot the top with  
2 tablespoons butter.  
  Cut decorative slits in the top crust to allow steam to escape. Moisten the top edge of the bottom crust and cover the pie. Or, cover with a lattice. Pinch the top and bottom crusts together around the edge of the pie. Bake at 450° F for 10 minutes, then reduce the heat to 350° F and bake for another 40 minutes, or until golden brown.  

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Tomatillos and Cape Gooseberries Contents
(from "Tomatillos and Cape Gooseberries From Seed To Supper"
2nd Eition)

Solanaceae, The Nightshade Family
  Soil Preparation
Pest And Disease
Nutritional Breakdown
Cooking Methods
Raw Tomatillo
Boiled Tomatillo
Baked Tomatillo
Grilled Tomatillo
Appetizers And Salad
  Tomatillo Appetizer
Tomatillo Dipping Sauce
Tomatillo Salad Dressing
Tomatillo And Parmesan Cheese Salad
Tomatillo Citrette
Tomatillo, Tomato, And Panela Salad
Piquant Stuffed Tomatillos
  Tomatillo Citrus Salsa
Tomatillo Lime Sauce
Cooked Tomatillo Salsa
Fresh Tomatillo Salsa
Salsa Verde
Tomatillo Salsa
Salsa Verde (Tomatillo Green Sauce)
Roasted Tomatillo Chipotle Salsa
Tomatillo Papaya Relish
  Tomatillo Squash Soup
Tomatillo And Corn Soup
Chilled Tomatillo soup
Tomatillo Chicken Soup
Tomatillo Gazpacho
Side Dishes  
  Tomatillo Avocado Guacomole
Tomatillo Butter
Fried Tomatillos
Asparagus With Tomatillos

Main Dishes  
Tortilla Tomatillo Casserole With
Tomatillo Pizza
Beef And Green Chile Stew
Green Chile Pork Stew
Tomatillo Chicken Enchiladas
Sea Food Saute W/ Chile Vinaigrette
Catfish With Tomatillo And Garlic Sauce
Tomatillo, Chipotle, Glazed Country Ribs
Grilled Chicken Breasts With Tomatillos
Tomatillo Yogurt
Mole Amarillo De Oaxaca Yellow Mole of Oaxaca
Tomatillo chili
Tomatillo, Navy Bean Chili
Tomatillo Cheese Pie
  Canning Tomatillos
Tomatillo Chutney
Freezing Cooked Tomatillo Salsa
Nutritional Breakdown
  Cape Gooseberry Dippers
Cape Gooseberry Salad
Sugared Cape Gooseberries
Cape Gooseberry Cooler
Honey Stewed Cape Gooseberries
Poached Cape Gooseberries
Sauted Cape Gooseberries
Cape Gooseberry Pie
Cape Gooseberry Apple Ginger Crisp
Cape Gooseberry Chutney
Cape Gooseberry Ice Cream
Cape Gooseberry Sauce
Cape Gooseberry Jam
Cape Gooseberry Preserves Inca Conserves
Cape Gooseberry Marmalade
Cape Gooseberry Raisins
Canned Cape Gooseberries

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Tomatillos & Cape Gooseberries From Seed To Supper
2nd Edition
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